Royal Icing
Learn how to make the best royal icing. This royal icing recipe uses meringue powder for easy mixing and quick dry time on the cookies. A simple royal icing that is perfect for decorating your favorite baked goods.
Servings 3 cups
Calories 622kcal
Equipment
- Piping Bags or Squirt Bottles
Ingredients
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 8-12 tablespoons room temperature water
- food coloring (gel) optional
Instructions
- In a stand mixercombine sugar and meringue powder. Add 8tablespoons of water, using the whisk attachment, beat for 1 minute on low.
- Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted.
- Once the icing reaches the desired texture separate into bowls and then color the icing with gel food coloring to reach your desired color.
- Add the icing into a piping bag with tips or you can use icing bottles. Then decorate your baked goods as you would like.
Decorating Sugar Cookies
- Line around the edge of the design with icing and fill the middle.
- Use a toothpick to poke bubbles or direct icing into holes.
- Allow each design area to dry before moving on.
- The icing should completely dry, at room temperature for at least four hours, before adding piping details to the top.
Notes
Polka Dots: before the flooded area dries, add dots of different colored icing.
Hearts: before the flooded area dries, add dots of different colored icing, drag a toothpick through each dot, creating a heart.
Zig zag design: before the flooded area dries, add stripes of different colored icing and then drag a toothpick through the stripes.
Sprinkles: before the flooded area dries, add sprinkles.
Candy: glue to the cookie with a drop of icing.
Edible marker: before using on the icing, allow the icing to completely harden for at least four hours.
Nutrition
Serving: 1g | Calories: 622kcal | Carbohydrates: 160g | Sodium: 3mg | Potassium: 3mg | Sugar: 156g | Calcium: 2mg | Iron: 0.1mg