Royal Icing
A versatile and easy-to-use royal icing recipe perfect for decorating cookies and other treats for any occasion.
Ingredients
Main Ingredients
- 6 ounces warm water
- 5 Tbsp meringue powder Can substitute with pasteurized egg whites.
- 1 tsp cream of tartar
- 1 bag confectioners (powdered) sugar (2 pounds)
- 1 tsp clear vanilla Optional
Instructions
Preparation
- Add the warm water to a mixing bowl.
- Slowly add the meringue powder, about 1 tablespoon at a time. Mix with a hand whisk until dissolved.
- Continue adding meringue powder until fully blended in.
- Whisk in the cream of tartar until well combined.
- Add clear vanilla to the mixture, gently whisking to incorporate.
- Pour all of the confectioners’ sugar into the bowl at once.
- If using a stand mixer, set it to the lowest speed and let it mix for 10 minutes. Stop once to scrape down the sides with a silicone spatula.
- Your royal icing is ready! Divide it as needed and add any food color. Ice your cookies as desired.
Notes
For the best results, use fresh ingredients. Experiment with different colors and flavors! Royal icing can also be used for cupcakes, gingerbread houses, and cake pops. Store leftovers in an airtight container; it can last in the fridge for up to 1 week or frozen for 3 months.