Pin it
Whip up this easy-to-make royal icing at home—great for giving your sugar cookies a real pro look. You’ll skip the raw eggs and use meringue powder for just-right texture, smooth enough to flow and strong enough for piped details. Making cookies for a party or the holidays? This go-to icing dries nice and glossy, but it’s still soft when you bite in.
Top Reasons You'll Dig This
This icing gives you loads of control over thickness, so it works whether you’re new to decorating or already pretty handy. Using meringue powder means no worries about raw eggs and you still get a shiny, sturdy result. Tweak the texture any way you want for piping edges or flooding big sections. It dries up sturdy but won’t break your teeth.
Royal Icing Ingredient List
- Main Stuff:
- Six tablespoons water, plus more for thinning
- Three tablespoons meringue powder
- Four cups (480g) powdered sugar, sifted
- Add Some Color:
- Gel food coloring in any shades you like
- Tools You'll Need:
- Mixing bowls (for each icing color)
- Measuring spoons and cups
- Piping bags
- Sugar sifter
- Piping tips in sizes #1, #2, and #4
- Stand mixer with a whisk attachment
How To Make It Step by Step
- Get Ready to Use
- Spoon icing into piping bags with the right tip. Cover leftovers with a wet paper towel so they don’t dry out.
- Add Color
- Split icing into bowls and squeeze in your choice of gel colors. Stir it up until the shade looks even all over.
- Adjust Texture
- If you want thin icing for flooding, add extra water one teaspoon at a time until it settles flat in 5-10 seconds. Want it thicker? Mix in more powdered sugar.
- Whip It Up
- Pour in 6 tablespoons water. Using your mixer on medium, beat for 2-3 minutes, stopping when stiff peaks hold their shape.
- Mix Dry Ingredients
- Sift the powdered sugar into a big bowl, toss in the meringue powder, and whisk so it’s all combined.
Must-Know Tips for Awesome Results
Cut into your icing with a knife and count how long it takes to smooth out—that helps you see if it’s the right texture. Only use gel dyes, or your icing could get runny. Always press plastic wrap right onto the surface if you’re not using it, so it won’t dry out. Wash everything fast because icing hardens up quick. Color just a little at a time so your texture stays on point.
Pin it
Fun Ways to Decorate
Grab tip #4 for outlining or filling big spots, then smaller tips for fine details and writing words. Let each layer dry all the way before moving on. Want a marbled look? Drop dots of different-colored icing and swirl with a toothpick. Try out your piping or flooding on parchment before you start on real cookies.
Keep It Fresh & Prep Ahead
Pop icing into sealed containers and stash in the fridge for up to a couple weeks. Lay plastic wrap flat right against the icing to keep it from drying out. To freeze, put icing in airtight bags for up to two months. When you’re ready, thaw it overnight in the fridge, then whip it again before using. Let the icing warm up to room temp before you begin decorating for best spreadability.
Frequently Asked Questions
- → How can I tell if my icing’s the right thickness?
- Pick up a bit of icing and drizzle it—if it smooths out after about 5–10 seconds, you’re good. If it’s too runny, just add more sugar or whip it longer. Too thick? Splash in a bit more water.
- → How much time does it need to dry?
- Spread in a thin layer, it’ll fully dry in around 2 hours at room temp. Go thicker and you’ll need more time. Pop it in the fridge if you want it to dry faster.
- → Can I switch up the flavor?
- Yep! Add half a teaspoon of whatever extract you like such as maple, lemon, peppermint, or orange when you mix in the water. You could try a teaspoon of vanilla too.
- → How can I keep the icing from drying out while using it?
- Press a wet paper towel right on top of the icing’s surface anytime you’re not scooping it out. That keeps it from forming a crust.
- → Why use meringue powder instead of egg white?
- Meringue powder makes things more stable so your icing sets just right. It’s also safer and a whole lot easier than dealing with raw eggs.