Easy royal icing perfect for decorating cutout cookies! This recipe contains only 5 ingredients and is easy to make!
What is Royal Icing?
Royal icing is used to decorate cutout cookies. It is typically made with egg whites and powdered sugar. This icing dries firm and is perfect for intricate decorations on cutout cookies!
Using raw egg whites can feel intimidating and many people have concerns about the safety of raw egg. To make the royal icing, I use meringue powder, which is pasteurized powdered egg whites. It is incredibly easy to use and safe as can be!
You can flavor the icing however you like with your favorite extract! I love using clear vanilla extract or almond extract, but feel free to use lemon, peppermint, or whatever you love!
This easy recipe comes together in less than 10 minutes and only contains 5 ingredients.
Ingredients for Royal Icing
- Meringue powder: Pasteurized powdered egg whites.
- Water: Helps hydrate the meringue powder.
- Light corn syrup: Light corn syrup helps the icing dry shiny and have a softer bite.
- Almond extract: I love almond extract, but you could also use vanilla or any other clear extract.
- Powdered sugar: If your powdered sugar is lumpy, I do recommend sifting.
How to Make Royal Icing
You can make royal icing with an electric hand mixer or stand mixer fitted with a whisk attachment.
- Combine meringue powder, water, corn syrup, and almond extract. Whisk to combine.
- Add in powdered sugar.
- Mix on low speed until the powdered sugar is absorbed.
- Turn the mixer to medium-high speed and mix for about 5 minutes until the icing becomes thick.
That’s it! Easy as can be!
Royal Icing Consistencies
When decorating cutout cookies, you may need different consistencies of icing. The consistency of royal icing can be changed by adding tiny amounts of water.
There are many different types of consistencies, but I am a simple gal and I use three main consistencies!
- Detailing: Very stiff and maintains shape when piped. Great for small details and lettering. The icing recipe without adding any water.
- Outlining: Medium consistency. It still maintains shape when piped and is great for outlines, line work, and lettering as well.
- Flooding: Flood consistency icing has a thin consistency. It is used to fill the outlines of cookies to create an even, shiny coat of icing.
To change the consistency, spoon some of the icing into a small bowl. Add water, about 1/4 teaspoon at a time until you reach your desired consistency. Some professional cookie decorators even use a spray bottle to add tiny amounts of water to achieve the perfect consistency.
Royal Icing Recipe Tips
Drying
Royal icing dries hard. Be sure the icing is completely dry before you stack or store the cookies. Be sure to keep the icing covered with plastic wrap when you are working with it to prevent it from drying out.
Coloring the icing
To color the royal icing, you will want to use gel food coloring for the best results. Gel food coloring will create vibrant icing colors without changing the consistency of the icing.
Too thin?
If you are thinning out the icing and notice that it is a bit too thin, add a small amount of the thick icing and stir to thicken it back up. Do not add additional powdered sugar, as it will impact the icing’s appearance and consistency.
Switch up the flavor
If you are not a fan of almond extract, feel free to use any type of clear extract that you prefer! Vanilla, peppermint, and lemon are some great flavors!
Storing
You can store the royal icing in an airtight container in the refrigerator for up to 1 week. Before you use the icing, stir it very well so that it is smooth.
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Easy Royal Icing
Equipment
- Electric hand mixer or stand mixer fitted with a whisk attachment
Ingredients
- 3 tbsp meringue powder
- ½ cup water
- 1 tbsp corn syrup
- 1 tsp almond extract or clear vanilla extract
- 4 cups powdered sugar
Instructions
- Add meringue powder, water, corn syrup, and almond extract to the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl. Mix on low speed or whisk to combine.
- Add in powdered sugar. Mix on low speed until the powdered sugar is absorbed and the icing is smooth.
- Turn the mixer to medium-high speed and mix for about 5 minutes until the icing becomes thick.
- Change the consistency of the icing by adding small amounts of water to small batches of the recipe. You can also add gel food coloring to color the icing at this point.
Notes
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