Description
This quick and easy Royal Icing is smooth, thick, and glossy — it’s the only frosting recipe you need for perfectly decorated cookies! The traditional method uses raw egg whites and lemon juice, but this easy, reliable royal icing recipe uses a clever ingredient instead that gives you the same perfect result every time.
Ingredients
- 4 cups confectioners' sugar
- 3 tablespoons meringue powder
- 6 tablespoons room temperature water
- 1 teaspoon vanilla extract
- gel food colouring (optional)
Instructions
- In large mixing bowl, combine confectioners' sugar with meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.
- Divide the icing into small bowls and tint each one by adding a different gel food coloring to each. Beat until combined.
- Transfer to piping bags and decorate cooled cookies.
Notes
How to store: If you are working on a lot of recipes, you can leave your royal icing at room temperature in an airtight container for up to 2 weeks. Be sure to add a layer of plastic wrap to keep the top from drying out, or leave it in your pastry bag if you'll be coming back to the same project the next day. For longer storage, keep it in the fridge for approximately one month.
How to freeze: For long-term storage, freeze your leftover royal icing in a freezer-safe container for up to 3 months. Thaw in the fridge before bringing it back to room temperature.
- Prep Time: 5 minutes
- Category: Dessert
- Method: Blender
- Cuisine: American