Royal icing

This easy royal icing recipe is fool-proof. It’s perfect for decorating cookies and doing scroll work on cakes. It tastes great, dries hard and dries fast.

When I FIRST started cake decorating, I didn’t know what the heck royal icing was :S

I DIDN’T even know it’s normally used to decorate cookies and dries hard at room temperature …

Well, imagine my SURPRISE when I decorated a dozen cupcakes in royal icing, resulting in such WEIRD and crusty tops ….hahaha

But thankfully, I have LEARNT a lot since then…heheh πŸ˜›

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I have been TWEAKING my recipe for 2 years and today, I am sharing my final version πŸ˜€

This royal icing tastes GREAT… just like vanilla!

It also dries HARD and dries FAST.

This recipe also only yields about 1.5 cups of icing.

So, it’s a SMALL batch recipe and that’s great for people like me who DON’T do a lot of cookie decorating….hehe.

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Royal icing also works as a great “GLUE” for sticking all the cookie pieces of gingerbread houses.

I have a very detailed tutorial for making a gingerbread houseΒ that you should check out during Christmas time πŸ™‚

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To make royal icing, you will need the following ingredients:

1.5 tbsp meringue powder
3 tbsp warm water (NOT hot)
1/2 tbsp light corn syrup
2 cups powdered sugar
1 tsp vanilla extract (use clear extract to avoid discoloration)

And here are the steps:

Step 1:

In a deep bowl, add meringue powder and warm water.

easy royal icing 4Step 2:
Beat this for about 1 minute until you have a white and frothy mixture.

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Step 3:
Add powdered sugar, corn syrup and vanilla extract and start mixing at medium to medium-high speed.

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Step 4:
Continue mixing until your icing becomes thick and peaks start forming, as shown in this picture.
This usually takes about 5 minutes of mixing at high speed.Β 

Notes:
– This icing is at the “thick consistency stage.” You can add some water to thin it out if you need your royal icing to be thinner.
– Please remember that a little water goes a LONG way. Add only 1/4 tsp water at a time and make sure to mix properly again. Β 

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Step 5:
You can now color your icing with gel colors.
Use a toothpick to add colors into your icingΒ 

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Step 6:
Mix with a spoon until the color is fully blended into your icing.

Note:
The color of your icings will get deeper and better the longer they sit.

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Step 7:
Royal icing dries very quickly, if exposed to air.
Make sure you store it in a plastic container with a tight lid.

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Step 8:
Also, cover your entire container in saran wrap.
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And you are done!

Use this icing immediately for your decorations or allow it to sit at room temperature (fully sealed) until needed.Β 

Use within a week or two.

You will probably have to whip it again coz royal icing has a tendency to separate into sugar and water, the longer it sits.Β 

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Well, that’s all for today.

If you liked this recipe, you may also like some of these other fantastic frosting/icing recipes:

Seedless strawberry frosting

strawberry frosting

Glace icing

glace icing

Buttercream icing

buttercream icing
Until next time, take care my lovelies πŸ™‚

48 Comments

  • ilsmarie January 11, 2015 4:18 am

    Hi all,

    I have a question.
    What is meringue powder? Can u please post the product or show the name brand. I’m from Curacao, and I’m not familiar with this. Maybe we know it as something different. So please help.
    Thanks in ad advance.

    • Abeer Rizvi January 11, 2015 7:17 pm

      Meringue powder is basically dried egg whites powder. I am sure there are many brands out there but I use the one by Wilton brand.

  • Allyssa April 15, 2015 11:11 pm

    I can’t wait to use this recipe! But I live in a small town so it’s hard to get clear vanilla extract. Would it be possible to use almond extract? I’m sure it will change the taste, but who doesn’t love almond?

    • Abeer Rizvi April 16, 2015 7:24 pm

      Yes, the flavor might be a little different but like you said… everyone loves almond! πŸ˜‰

      You can also order clear vanilla extract online througH Wilton or Amazon.

    • SquirrelyLove April 5, 2016 8:33 pm

      Uhh, lots of people don’t like almond extract. It’s very potent, and most people don’t seem to know how to use it sparingly. :/

      • Abeer Rizvi April 6, 2016 5:43 am

        I know what you mean! Almond extract is very strong. Some people love it and some absolutely can’t stand it. The good thing about this recipe is that you can use whatever extracts you like and avoid those that you don’t like πŸ™‚

  • shantha April 27, 2015 8:19 am

    hi Thanks for the fab tutorial. i have no idea what meringue powder?
    please clarify..
    tks shantha

    • Abeer Rizvi May 3, 2015 2:27 pm

      Meringue powder is basically dried egg whites. I use the Wilton brand. You can buy it online or at stores.

  • Paulette Harris June 14, 2015 8:30 am

    I would like to learn how to decorate and make good sugar cookies. Do you know anywhere that I can go to take a class. There are beautiful cookies on pinterest, etc. I can not find anyone to teach me. Thank you so much!

    • Abeer Rizvi June 14, 2015 11:49 am

      I know there are some cookie decorators like Sweetambs who do cookie decorating workshops. They usually announce on their facebook pages where their workshop will be held. Also, look into Wilton classes. I have taken cake decorating classes with them and I hear they have added a few more classes into their collection. Maybe one of them is a cookie decorating class. Sometimes, community centers also offer cookie decorating classes. Check out their catalog. Oh, Craftsy has a detailed cookie decorating video. It’s not hands on but you can buy the class and watch it as many times as you like and keep practicing.

      I hope this helps! πŸ™‚

  • Kristin December 16, 2015 11:48 am

    I have 8 people coming over to my house to make gingerbread houses. How many times do you think I should multiply this recipe to have enough for everyone?

    • Abeer Rizvi December 16, 2015 4:14 pm

      I would make at least 4 batches, especially if you are making gingerbread houses with kids…lol. They make such a mess and end up eating a lot too..hahahha

  • Rebekah December 19, 2015 12:31 am

    Have you used this in very hot weather? Is it ok? Sweltering in the Aussie heat making cookies and I need royal icing that won’t die in the heat.

    • Abeer Rizvi December 20, 2015 2:50 am

      I have used this icing on cookies that were exposed to Chicago heat, which is quite hot and humid. I didn’t have any problems with this icing sweating or melting πŸ™‚

  • Temika January 18, 2016 5:40 pm

    Can I use this for cupcakes

  • Erlinda May 29, 2016 8:18 pm

    Thank you,will definitly make this on my minion cookies.

    • Abeer Rizvi May 30, 2016 4:19 am

      Please share pictures once you are done. Minion cookies are the cutest!

  • Lisa Schumack July 25, 2016 11:47 am

    I use basically the same recipe with almond extract minus the meringue powder. When mine are dry they look like the heart cookies that you have pictured above. Did you use this recipe on those?

    • Abeer Rizvi July 25, 2016 7:55 pm

      I used glace icing on those heart cookies. Glace icing is made with no egg whites or meringue powder (just like what you are describing). I feel like that icing is a little shiny and glossy. Royal icing is more matte… no gloss, whatsoever. Glace icing is also perfect for people with egg allergies. Both of them are great for decorating cookies and dry hard. You can use whichever one you like πŸ™‚

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