Royal Icing Recipe
If you're looking for a royal icing recipe that sets up hard and makes beautiful Christmas cookies, you've come to the right place!Step-by-step photos can be seen below the recipe card.
Servings: 24
Equipment
- Kitchen Scale (optional)
- Stand Mixer
- Piping Tip Set (optional)
Ingredients
- 4 cups powdered sugar 452 grams
- 4 tablespoons meringue powder 43 grams
- 8-10 tablespoons warm water 114-142 grams
- 1 teaspoon pure vanilla extract 4 grams
- Gel food coloring optional
Instructions
- Add the powdered sugar and meringue powder to the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine.4 cups powdered sugar, 4 tablespoons meringue powder
- Pour in 8 tablespoons of warm water and the vanilla extract, and mix on medium-low speed until combined.8-10 tablespoons warm water, 1 teaspoon pure vanilla extract
- Turn the mixer up to medium-high and mix until soft peaks form, about 1-2 minutes.
- Slowly add more water 1 teaspoon at a time until your desired consistency is achieved. To create an icing that works well for outlining and flooding cookies, lift up the whisk and let the icing drip back into the bowl. It should take 10-15 seconds to smooth out. If it is smoothing out too quickly, beat the icing for another minute. If it is taking longer to smooth out, add a little more water.
- Divide the icing into small bowls and add gel food color, making as many colors as you would like.Gel food coloring
- Fit piping bags with a Wilton #3 or #4 tip. Fill the bags with icing and decorate your cookies as desired.
Video
Notes
Yield: This recipe makes approx. 3 cups of icing. A serving is 2 tablespoons.
Storage: Store royal icing in an airtight container with plastic wrap pressed onto the surface at room temperature or in the refrigerator for up to 2 weeks or in the freezer indefinitely.
Nutrition
Serving: 2tablespoons | Calories: 81kcal | Carbohydrates: 20g | Protein: 1g | Sodium: 9mg | Potassium: 8mg | Sugar: 20g | Calcium: 1mg | Iron: 0.01mg