Royal Icing for Cookie Decorating

ByDeShawn Ellis
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Why Make This Recipe

Royal icing is the secret ingredient that transforms ordinary cookies into stunning works of art. It’s smooth, easy to work with, and perfect for decorating cakes, cookies, and other treats. This recipe for The Best Royal Icing…Ever! is simple and reliable, giving you the perfect consistency for outlining and flooding your baked goods. Whether you’re a beginner or an experienced baker, this recipe will help you achieve beautiful results.

How to Make The Best Royal Icing…Ever!

Ingredients:

  • 6 ounces Warm water
  • 5 Tbsp Meringue Powder
  • 1 tsp Cream of Tartar
  • 1 bag (2-pound) of confectioners (powdered) sugar
  • 1 tsp Clear vanilla (optional)

Directions:

  1. Add warm water to a mixing bowl.
  2. Slowly add the meringue powder to the water, about 1 tablespoon at a time, and mix with a hand whisk until dissolved. Continue adding the meringue powder until it is fully blended into the water.
  3. Whisk in Cream of Tartar.
  4. If using, add clear vanilla to the mixing bowl and gently whisk.
  5. Pour all of the confectioner’s sugar into the mixing bowl all at once.
  6. If using a stand mixer, set it to the lowest setting and allow to mix for 10 minutes. You may need to stop once to scrape down the sides of the mixing bowl with a silicone spatula.
  7. The royal icing is now ready. Divide it and prepare for outline and flood fill thickness. Add food color if desired, and then ice your cookies.

How to Serve The Best Royal Icing…Ever!

Once your royal icing is ready, it can be used right away to decorate your cookies. Use a piping bag for outlining and flooding, or experiment with different techniques to create fun designs. Let the icing dry completely before stacking cookies or packaging them for gifting.

How to Store The Best Royal Icing…Ever!

If you have leftover royal icing, you can store it in an airtight container in the refrigerator for up to a week. Before using it again, stir it well to bring it back to the right consistency. Be sure to cover the icing with plastic wrap to prevent it from drying out.

Tips to Make The Best Royal Icing…Ever!

  • Make sure your mixing bowl and tools are clean and free from grease, as this can affect the icing’s ability to hold its shape.
  • Use a food scale for precise measurements, especially for the confectioners’ sugar.
  • If the icing is too thick, add a bit more warm water until you reach the desired consistency. If it’s too thin, mix in a little more powdered sugar.

Variation

You can create different flavors by adding extracts, like almond or lemon, instead of vanilla. You can also experiment with adding different food coloring to match your baking theme or occasion!

FAQs

1. Can I use egg whites instead of meringue powder?
Yes, you can use egg whites instead of meringue powder. Use about two large egg whites in place of the meringue powder and warm water.

2. How long does royal icing take to dry?
Royal icing typically takes about 6-8 hours to dry completely, depending on the humidity and thickness of the icing.

3. Can I freeze royal icing?
While it is not recommended to freeze royal icing, you can store it in the refrigerator for up to a week. If you need to keep it longer, it’s best to prepare a fresh batch when needed.

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The Best Royal Icing Ever

  • Author: admin
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Diet: Vegetarian
Print Recipe

Description

A simple and reliable recipe for royal icing that is perfect for decorating cookies and cakes, providing the ideal consistency for beautiful results.

Ingredients

Scale
  • 6 ounces warm water
  • 5 tablespoons meringue powder
  • 1 teaspoon cream of tartar
  • 1 bag (2 pounds) confectioners (powdered) sugar
  • 1 teaspoon clear vanilla (optional)

Instructions

  1. Add warm water to a mixing bowl.
  2. Slowly add meringue powder to the water, about 1 tablespoon at a time, and mix with a hand whisk until dissolved.
  3. Whisk in cream of tartar.
  4. If using, add clear vanilla to the bowl and gently whisk.
  5. Pour all of the confectioners’ sugar into the bowl all at once.
  6. If using a stand mixer, set it to the lowest setting and mix for 10 minutes, scraping down the sides once with a silicone spatula.
  7. The royal icing is now ready. Divide it and prepare for outline and flood fill thickness, adding food color if desired.

Notes

Ensure all tools are clean and free from grease to maintain icing stability. Adjust consistency as needed by adding warm water or powdered sugar.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American

Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 60
  • Sugar: 11g
  • Sodium: 5mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: royal icing, cookie decoration, baking, meringue powder, dessert recipes

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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