Royal Icing
This royal icing recipe creates a smooth, glossy icing that sets firmly and is perfect for decorating sugar cookies, gingerbread cookies, and festive baked goods.
Ingredients
Icing Ingredients
- 4 cups powdered sugar
- 3 large egg whites or use 5 tablespoons of meringue powder
- 1 teaspoon vanilla extract
- as needed water to adjust consistency
Instructions
Preparation
- In a large mixing bowl, combine powdered sugar and egg whites (or meringue powder) and beat on high speed until the mixture is thick and holds stiff peaks.
- Add vanilla extract and mix until combined.
- If the icing is too thick, add a few drops of water until you reach the desired consistency. Add water gradually to avoid making the icing too thin.
- Use immediately for decorating cookies, or store in an airtight container to prevent drying.
Serving Suggestions
- Pipe the icing onto sugar cookies, gingerbread cookies, or shortbread cookies.
- Use it to create outlines, filled designs, lettering, flowers, and other decorations. Add colorful sprinkles, sanding sugar, or edible decorations while the icing is still wet.
Storage Tips
- Store leftover royal icing in an airtight container to prevent drying. Press plastic wrap against the surface before sealing.
- Refrigeration is recommended if preparing ahead of time. Before using, allow the refrigerated icing to soften and mix thoroughly to restore a smooth consistency.
- Add a few drops of water if it has thickened too much.
Notes
Add water slowly: A few drops can make a noticeable difference, adjust the consistency gradually. Keep the icing covered to prevent drying. The mixture should be thick and hold stiff peaks before adjusting with water for a thinner consistency.