Description
A simple recipe for royal icing that dries completely hard and smooth, perfect for detailed decorating and stacking sugar cookies.
Ingredients
Scale
- 4 cups powdered sugar, sifted
- 3 tablespoons meringue powder
- 6 tablespoons warm water
- 1 teaspoon clear vanilla extract (optional)
Instructions
- In a large bowl, whisk together the sifted powdered sugar and meringue powder.
- Add the warm water and vanilla extract (if using).
- Beat with an electric mixer on low speed until combined, then increase speed to medium-high.
- Beat for 5 to 7 minutes until the icing is very stiff, glossy, and holds stiff peaks. This is your piping consistency.
- To create flood consistency for smooth coverage, add water, one teaspoon at a time, beating well after each addition, until the icing slowly falls from the whisk in a ribbon that disappears into the surface after about 10 seconds.
- Use immediately or cover tightly with plastic wrap pressed directly onto the surface to prevent drying.
- Apply icing to cooled cookies. Allow cookies to dry uncovered at room temperature for 8 to 12 hours, or until completely hard to the touch.
Notes
- For coloring, use gel food coloring, as liquid colors can thin the icing too much.
- If the icing is too thick after resting, stir in a few drops of water to restore the desired consistency.
- If the icing is too thin for piping, add a tablespoon of sifted powdered sugar.
- Prep Time: 10 min
- Cook Time: 0 min
- Category: Decorating
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup icing
- Calories: 420
- Sugar: 105
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 108
- Fiber: 0
- Protein: 3
- Cholesterol: 0