Royal Icing Recipe
This is the only royal icing recipe you will ever need! It's made with just a few simple ingredients, comes together quickly, and always turns out perfect.
Ingredients
- 4 cups powdered sugar (480 grams)
- 3 tablespoons meringue powder (27 grams; I use Wilton)
- 6 tablespoons warm water plus more as needed to thin the icing
- 1 tablespoon light corn syrup optional but recommended
- 1 teaspoon pure vanilla extract
Instructions
- To prepare the icing: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, add the powdered sugar and meringue powder. Stir until well combined.
- Add the water and continue mixing on low speed until fully combined and smooth. Stop and scrape down the sides of the bowl, then mix in the corn syrup and vanilla extract.
- Increase the speed to medium and continue mixing until the icing reaches stiff peaks or your desired consistency (see blog post for royal icing consistencies). If using a handheld mixer, it can take up to 12 minutes to reach stiff peaks, so be patient!
- To color the icing: If you are just using one color, then you can go ahead and add it to the bowl of icing and mix it in with your stand mixer/handheld mixer. If you are making several different colors of icing, divide the icing between several different bowls and add gel food coloring.
- To thin the icing: If you beat the icing to a medium consistency, there’s no need to divide the colored icing between two different bowls since you can use the same icing to outline and flood the cookies. If you beat the icing to a stiffer consistency and need to thin some of it out for flooding, divide the colored icing between two bowls. You won’t need as much icing to outline the cookies, so I recommend putting more icing in the bowl that will be the flood icing. Add small amounts of water to the flood icing bowl (¼ to ½ teaspoon at a time or spritz with a little water in a spray bottle) until the icing has reached a flood consistency. If the icing is too thick, you can add more water to thin it out. If it’s too thin, you can add a bit more powdered sugar to thicken it. Cover any icing that you are not using with a damp paper towel until you’re ready to use it. This will prevent the icing from hardening.
- To prepare your bag: Once all of the icing is colored and prepared, distribute it between piping bags with your desired piping tips. If you plan to swap out the same piping tip for different colors or use different piping tips for the same color, then I recommend using a coupler/couplers. It will make the process much easier!
- To decorate the cookies: Outline each cookie with the outline icing, then use the flood icing to fill in the middle of the cookie. (Note: If using medium consistency icing, you can do this all at once). Use a toothpick or scribe to move the icing around and fill in any empty spots. If needed, gently tap or shake the cookie to help the icing settle in a smooth layer. If adding any sprinkles, go ahead and add them as soon as you ice each cookie.
- Allow the cookies to dry at room temperature for several hours or until the icing has hardened. The amount of time this can take will vary depending on how large your cookies are, how much icing you’re using, and the amount of airflow. To be safe, I prefer to let my cookies dry overnight before stacking them.
Video
Notes
Storage Instructions: Icing may be stored in an airtight container at room temperature for up to two weeks.
Freezing Instructions: Leftover icing may be frozen in a large freezer bag for up to 3 months. Thaw overnight in the fridge, then place the bag of icing on the counter for several hours to bring it to room temperature.