Royal Icing Recipe
This easy Royal Icing recipe mixes up in minutes and dries with a smooth, glossy finish—perfect for outlining, flooding, and detailed cookie decorating.
Servings: 24
Ingredients
- 3 Large Egg Whites
- 3 ¾ Cups Powdered Sugar
- ½ teaspoon Cream of Tartar
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Almond Extract
- 1 Pinch Salt
- Water as needed
- Food Gel Coloring of choice
Instructions
- In the bowl of an electric mixer with a whisk attachment, whisk the egg whites until foaming.3 Large Egg Whites
- Turn the mixer off and add half of the powdered sugar. Whisk on low then turn off and add remaining powdered sugar, cream of tartar extracts and salt. Turn the mixer on and once incorporated, turn up to high and beat until the mixture is thick.3 ¾ Cups Powdered Sugar, ½ teaspoon Cream of Tartar, 1 teaspoon Vanilla Extract, ¼ teaspoon Almond Extract, 1 Pinch Salt
- Divide the coloring into small, plastic bowls. You'll want the thick icing (like toothpaste) for the outer edge and slightly more runny for the flooding of the center of the cookie.
- Using a very small tipped bag, (check out this reel on how to fill a bag the most incredible way ever) carefully draw around the cookie by touching the tip to the cookie, lifting up into the air and gently laying down in a straight line on the other end of the cookie, stopping to touch down at corners.
- In another bowl, add a little water to thin the icing out a little and mixed to combine. Once the icing has reached the desired consistency, put it in a piping bag and flood the inside of the cookie, being sure it's taller than the outer edge you just created, yes, that's a lot, do it though!Water
- Place the cookies aside to set completely if you want to add piped decorations, otherwise add sprinkles etc now. Also, if you're going to drag through and create a swirled design you'll also do it now while it's still wet.
Video
Notes
- Royal icing can be refrigerated for 5-7 days, however make sure it is stored in an airtight container or it will quickly dry out.
- To use stored icing: Using a standing mixer with the whisk attachment, whip the icing until it's back to its original state. I like to set mine out for 10 minutes before doing this.
- Always use gel food coloring as the liquid does not work the same nor give off vibrant colors.
- Cake Decorating Couplers
- Cake Decorating Tips
- Large Piping Bag (for the flood icing)
- Small Piping Bags (for the stiffer outline icing
- Bag Clips (no icing sneaking out the back end!)
- Food Gel Coloring
- Scriber Needles
- Heater Fan
- Lazy Susan
Nutrition
Serving: 1g | Calories: 76kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Sodium: 9mg | Potassium: 17mg | Sugar: 18g | Iron: 1mg