Go-To Royal Icing Recipe
An example of using the same royal icing consistency to both outline and flood your cookies.
Introduction
Royal icing is made by combining powdered sugar, egg whites (or meringue powder), and a delicate balance of some liquid. My number one question: what royal icing recipe do you use? I’ve tried plenty over the years, and the below recipe is my go-to for a consistency that I use to outline and flood (fill in) base layers for cookies. This is also the recipe I use for any wet-on-wet technique to decorate while the icing is wet (as opposed to waiting for layers to dry before decorating more).
Note 1: If you need a stiffer consistency, add more powdered sugar, a tablespoon at a time. If you need a thinner consistency, add drops of water at a time. Do not over mix.
Note 2: Your environment absolutely affects royal icing! High humidity, dry climates, and temperature all can change the consistency.
Note 3: Feel free to play around with different extract flavors, as long as they are clear.
Note 4: For more tips on using royal icing, click here!
Royal Icing Recipe
Ingredients
450g powdered sugar, sifted
15g meringue powder*
1 tablespoon vanilla extract, clear
6 tablespoons water, adjusted as needed
Instructions
Combine your meringue powder, vanilla extract, and water. Whisk until foamy.
Using a hand or stand mixer with a whisk attachment on low-medium speed, add all ingredients and whisk for 2-3 minutes.
Adjust with water or powdered sugar for the desired consistency. The ideal consistency for me is when I am able to drizzle icing back into the bowl and it smooths out around 12-15 seconds. This is the ideal consistency for outlining and flooding cookies.
*Different brands can absolutely affect your overall texture, consistency, and glossiness or your royal icing. High quality meringue powders can also be fairly expensive. Linked here is a brand I use and trust with a decent price point. I’m not sponsored by them, I just recommend their product and linked it to my Amazon account for ya! Wilton meringue powder is also sold at most grocery or craft stores nationally. Just beware of any product labeled as “meringue powder mix.” This is not the same item!
How to Store Royal Icing
If you don’t use all the icing, you can pour into an airtight container and press a piece of plastic wrap directly on top to prevent crusting. If you won’t use it within a day, you can store in the fridge for up to a week. When you’re ready to reuse, let it come to room temperature again, give it a good stir, and adjust with water or powdered sugar as needed to get your preferred consistency. I know others that freeze their royal icing, but I’ve never had to store it for longer than a day or two, so I can’t personally make a recommendation there!
Happy decorating, friends. Feel free to reach out if you need to troubleshoot. Xoxo, Julie @ Normaneek Bakery