Ready to whip up some super easy royal icing? This classic recipe uses meringue powder, sets quickly, and won’t turn into a rock-hard mess when it dries. Plus, it tastes fantastic and makes decorating sugar cookies a breeze. You can use this royal icing to flood and outline your sugar cookies. Let’s get started!

What You’ll Need:

  • 4 cups (480g) of sifted confectioners’ sugar (I’m a big fan of the Domino brand)
  • 3 Tablespoons of meringue powder (make sure it’s not just plain egg white powder)
  • 9–10 Tablespoons of room-temperature water
  • Optional: gel food coloring for decorating (I love this food coloring kit)

Let’s Do This!

  1. First, dump your confectioners’ sugar, meringue powder, and 9 Tablespoons of water into a large bowl.
  2. Grab your hand or stand mixer fitted with a whisk attachment, and beat those icing ingredients together on high speed for about 1.5 – 2 minutes.
  3. Here’s a tip: When you lift the whisk off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, beat in more water, 1 Tablespoon at a time. I usually need 10 Tablespoons, but I use up to 12-14 Tablespoons on particularly dry days. Remember that the longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air, OR you can add more sifted confectioners’ sugar.
  4. Once you’ve applied the icing to your cookies or confections in a thin layer, it should completely dry in about 2 hours at room temperature. If your icing consistency is too thin and runny, it will take longer to dry. If the icing is applied very thickly on cookies, it will also take longer to dry. If you’re layering royal icing onto cookies for specific designs and need it to set quickly, pop your cookies in the refrigerator to help speed it up.

And that’s it! Enjoy decorating your cookies with this easy royal icing. Happy baking!

 

Photo by Yulian Karadzhov on Unsplash