Royal Icing

Recipe Ingredients

Each ingredient in this recipe plays a role in creating a stable, smooth, flavorful, and visually appealing royal icing that's perfect for decorating cookies and other treats.

Powdered Sugar: This is the base of the icing, providing sweetness and structure. It creates the smooth texture essential for decorating.

Warm Water: Water hydrates the other ingredients, bringing them together to form the icing. The warmth helps the ingredients dissolve and combine properly.

Meringue Powder: This is a pasteurized dried egg white product. It's used in this recipe for food safety. The powder helps the icing dry hard, providing stability and preventing it from becoming sticky. You can find it in the baking aisle at the grocery store.

Vanilla: Adds flavor and enhances the overall taste of the icing.

Cream of Tartar: This ingredient helps to stabilize the egg whites (from the meringue powder), creating a smoother icing and preventing sugar crystallization. It also contributes to a whiter color.

Gel Food Color (Optional): Used to tint the icing and create visually appealing decorations.

How to Make Royal Icing

Here are the basic steps for making Royal Icing, see full recipe below.

1. Combine and Mix

Combine powdered sugar, warm water, meringue powder, vanilla, and cream of tartar. Use warm water (105°F to 115°F) to help the ingredients dissolve properly. Beat on low speed until just combined. Then, increase the speed to high and beat for 7-10 minutes. The icing should be very stiff and hold its shape. This step is crucial for achieving the right consistency.

2. Tint the Icing (Optional)

Tint the icing with your desired gel food color. Use gel food coloring for the best results. Liquid food coloring can change the consistency of the icing. Add color gradually until you reach your desired shade.

3. Prepare for Piping (Outlining)

Spoon about 1/2 cup of the icing into a piping bag. Piping with a small amount of icing in the decorating bag makes it easier to control the flow as you are squeezing; just add more if needed. Important: Royal Icing dries quickly when exposed to air. Be sure to keep the icing bowl covered with plastic wrap while you’re decorating. If the piping tip or tip of squeeze bottle gets clogged, use a toothpick to loosen, and squeeze to remove clump.

4. Thin the Remaining Icing (Flooding)

Add warm water, 1 teaspoon at a time, mixing well after each addition, until the icing reaches the consistency of heavy cream. Be very careful not to add too much water. The icing should be thin enough to spread easily but not so thin that it runs off the cookie. Mix thoroughly after each teaspoon of water to avoid over-thinning.

5. Drying Time

Let the decorated cookies stand for at least 3 hours, or preferably overnight, until the icing is completely dry.

How to Store Royal Icing

Here's how to store Royal Icing both before and after it's been used to decorate.

Storing Unused Royal Icing

• Short-Term (Room Temperature): Place it in an airtight container and press a piece of plastic wrap directly onto the surface of the icing to keep air out. It can be stored at room temperature for up to 2 days.

• Longer-Term (Refrigerator): For longer storage, transfer the icing to an airtight container and press plastic wrap against the surface. Store in the refrigerator for up to a week. You may need to re-whip the icing to restore its consistency before using.

Storing Decorated Cookies

• Room Temperature: Once the royal icing on your cookies is completely dry (this usually takes several hours or overnight), store the cookies in an airtight container at room temperature. If you need to layer the cookies in the container, place a sheet of parchment paper between the layers to prevent them from sticking together.

• Freezing (Not Recommended): Freezing decorated cookies with royal icing is generally not recommended, as the icing can become brittle and crack upon thawing.