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Foolproof Royal Icing Recipe: Easy for Beginners, Dries Hard & Glossy

A clear glass bowl filled with thick, white, freshly mixed royal icing recipe.
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Make perfect royal icing for decorating sugar cookies. This recipe uses meringue powder for a stable, hard-drying finish suitable for outlining and flooding.

Ingredients

Scale
  • 3 cups confectioners’ sugar, sifted
  • 2 tablespoons meringue powder
  • 6 tablespoons warm water
  • 1 teaspoon clear vanilla extract (or other clear flavoring)

Instructions

  1. In a large bowl, whisk together the sifted confectioners’ sugar and meringue powder.
  2. Add the warm water and clear vanilla extract to the dry ingredients.
  3. Beat the mixture with an electric mixer on low speed until combined, about 1 minute.
  4. Increase the speed to medium-high and beat for 5 to 7 minutes until the icing is very stiff, bright white, and holds firm peaks.
  5. To achieve a thinner consistency for flooding, add water one teaspoon at a time, beating well after each addition, until the desired flow is reached.
  6. Use immediately or cover tightly with plastic wrap pressed directly onto the surface to prevent drying.

Notes

  • For outlining consistency, the icing should hold its shape when drizzled from a spoon.
  • For flooding consistency, the icing should flow smoothly and the surface should settle back into itself within 10 to 15 seconds after drawing a line through it.
  • If the icing becomes too thick while working, thin it with a few drops of water.
  • Store unused icing in an airtight container in the refrigerator for up to 3 days; remix before use.

Nutrition

Find it online: https://whiskdaily.com/royal-icing-recipe-easy-hard-dry-glossy/