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

Basic Royal Icing Recipe


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)


  1. Place the meringue powder and sugar in the bowl of a stand mixer.
  2. 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.
  3. 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.
Did you make this recipe?
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November 24, 2021 — Mary DiSomma