Royal Icing Recipe for Cookies
74kcal
Ingredients
- 4 cups powdered sugar 1 pound / 454 g, sifted
- 3 tablespoons meringue powder
- 6 tablespoons warm water plus more to thin
- 1/2 to 1 teaspoon clear vanilla extract optional
- gel food coloring optional
Method
- Add the sifted powdered sugar and meringue powder to the bowl of a stand mixer fitted with the paddle and stir to combine.
- Add 6 tablespoons warm water and the vanilla. Mix on low until the sugar is moistened, so it does not fly everywhere.
- Beat on medium-low for 7 to 10 minutes, until the icing is glossy and holds stiff peaks. This is your stiff consistency for piped flowers and details.
- Divide and color with gel coloring. Thin each portion with water a few drops at a time: about 20-second icing (the knife line disappears in 15 to 20 seconds) for outlines, and about 10-second icing for flooding.
- Keep the icing covered with a damp towel or plastic wrap touching the surface while you work, so it does not crust.
- Outline and flood cooled cookies, then let them dry uncovered at room temperature for 8 to 12 hours before stacking.
Notes
Store leftover icing in an airtight container at room temperature for up to two weeks. Beat it again briefly before using.
Use gel coloring, not liquid, so the consistency does not change.