Baking & Pastry > Frosting & Icing > Other Frostings & Icings > Royal Icing Recipe

Classic Royal Icing

This classic royal icing recipe is perfect for decorating cookies, gingerbread houses, and cakes. It dries to a hard, smooth finish and can be tinted with food coloring to create beautiful designs.

Prep Time
10 minutes
Cook Time
0 minutes
Servings
Yields approximately 4 cups
Ingredients
  • 4 cups Powdered Sugar
  • 3 tablespoons Meringue Powder
  • 1/2 cup Warm Water
  • 1 teaspoon Vanilla Extract

Mixing the Dry Ingredients

In a large bowl, whisk together the powdered sugar and meringue powder until well combined. This ensures that the meringue powder is evenly distributed, which is crucial for the icing's stability.

Adding the Wet Ingredients

Gradually add the warm water to the dry ingredients while mixing on low speed with an electric mixer or stand mixer fitted with the paddle attachment. Mix until a smooth, thick paste forms. Be careful not to add all the water at once to avoid the icing becoming too thin.

Achieving the Right Consistency

Add the vanilla extract and mix until incorporated. Adjust the consistency of the icing by adding more water, 1 teaspoon at a time, for a thinner consistency (for flooding cookies). For a stiffer consistency (for outlining or piping details), add more powdered sugar, 1 tablespoon at a time. The icing should hold its shape when piped.

Mixing Times

Different mixing times create different consistencies. 5-7 minutes on medium speed creates a good base consistensy for decorations.

Tinting the Icing

Divide the icing into separate bowls if you want to create different colors. Add gel food coloring, a drop at a time, and mix well until you achieve your desired color. Gel food coloring is recommended as it doesn't add excess liquid to the icing.

Storing the Icing

Royal icing dries out quickly, so keep it covered with a damp cloth or plastic wrap pressed directly onto the surface of the icing when not in use. Store leftover icing in an airtight container in the refrigerator for up to 2 weeks. Re-whip before using.

← Classic Powdered Sugar Glaze Classic Swiss Meringue Buttercream →

FAQ

  • Why is my royal icing too thin?

    If your royal icing is too thin, gradually add more powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency.
  • Why is my royal icing too thick?

    If your royal icing is too thick, gradually add more warm water, 1 teaspoon at a time, until it reaches the desired consistency.
  • How do I prevent my royal icing from cracking?

    To prevent royal icing from cracking, avoid over-baking your cookies or gingerbread. Also, ensure the icing is not applied too thickly. Adding a small amount of glycerin (about 1/4 teaspoon per batch) can also help prevent cracking.