Royal Icing Recipe for Decorating Cookies
Royal Icing can be used for a variety of cookie decorating techniques:
A good royal icing recipe is an integral part of any serious cookie-decorating repertoire. My royal icing recipe is easy to tweak, so you can use it for a variety of decorating techniques. Whether you’re working on a large batch or a small one (or a gigantic one!). This recipe is best prepared in a stand mixer.
Yield: Small batch makes 3-4 cups, Large batch makes approximately 14 cups
Basic Royal Icing Recipe
Ingredients
Small Batch
- 3 tablespoons meringue powder (available at craft stores or on Amazon)
- 4 cups confectioners’ sugar, sifted
- 6 tablespoons warm water
- ¼ teaspoon oil-free extract or flavoring (optional)
Large Batch
- ¾ cup meringue powder (available at craft stores or on Amazon)
- 4 pounds (two bags) confectioners’ sugar, sifted
- 1⅓ to 1½ cups warm water
- 2 to 4 tablespoons oil -free extract or flavoring (optional)
Instructions
- Place the meringue powder and sugar in the bowl of a stand mixer.
- If making the small batch, add the 6 tablespoons of water. If making the large batch, start with the 1⅓ cups warm water, adding more as needed. Beat on medium-high for 5 minutes. You can use the flat paddle, but I must be a rebel because I prefer the whisk attachment. The mixture will appear soupy at first. As it thickens, it will look more like pudding.
- Turn the speed up to high and beat for 3 to 4 minutes more. If you’re using an extract or flavoring, add it now. The icing will become stiff and fluffy like meringue. When the icing forms peaks, you are done. Remember: If you’re making the large batch, you may need additional water to get the right consistency.
