Royal Icing

Decorating sugar cookies—for Christmas, a homemade food gift, or a birthday—is one of life’s greatest joys. If you’re looking to perfectly ice cookies and make precise, adorable details, then this royal icing is an absolute must. Whether you're looking to create simple cookies or creative designs, I’ve got all the top tips right here to create the best royal icing (for piping and flooding). Keep reading on for everything you need to know on how to make this cookie decorating staple:

How To Make Royal Icing

INGREDIENTS

• Meringue Powder: Meringue powder creates a thicker icing that puffs slightly and creates a thick layer of icing that will make your cookies stand out in the best way. While some recipes call for egg whites, meringue powder is much easier to work with and is safe to consume raw. If you’re having trouble finding it, check your local craft or baking supply store.
• Confectioners’ Sugar: Thanks to its superfine texture, confectioners’ sugar dissolves easily, giving the icing a smooth, glossy finish that is perfect for decorating cookies. Additionally, confectioners’ sugar helps the icing set quickly and hold its shape, making it easier to work with for both piping and flooding.
• Food Coloring: I prefer to use gel food coloring rather than liquid food coloring, as it allows me to achieve whatever color intensity I might desire without the risk of thinning the icing.

STEP-BY-STEP INSTRUCTIONS

To start, you’ll need an electric mixer of some sort—either a handheld mixer or a stand mixer fitted with the whisk attachment will do. Beat the meringue powder and 5 Tbsp. water until frothy and starting to stiffen.

Add the confectioners’ sugar and beat on medium speed until smooth and thick. Add more water, 1 Tbsp. at a time, as needed, until mixture holds its shape without being too stiff to work with.

Beat in food coloring as desired until incorporated.

If you plan to use the icing for flooding, thin it with water, 1 tsp. at a time, until the desired consistency is reached. The icing should hold its shape for a couple of seconds when drizzled, then start to slowly melt into itself.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Royal icing consistencies:
  • Piping: For stiff royal icing (to pipe outlines or make details), beat the meringue powder and water until frothy and starting to stiffen, then add confectioners’ sugar and beat until smooth and thick. Add water as needed until the icing is stiff enough to hold its shape, but not so stiff that you can’t work with it.
  • Flooding: For icing to flood your cookies (i.e., to create a smooth, flat layer of icing across the surface), add water, 1 tsp. at a time, until the desired consistency is reached. What you’re looking for is icing that will hold its shape for a couple of seconds when drizzled on top of the cookies, then will slowly start to melt into itself and form an even layer.
• How to decorate cookies with royal icing: If you’re looking to decorate cookies the classic way, here’s what I would suggest: Use a stiffer consistency to pipe outlines or make details, then thin out the icing with a little more water to flood the cookies. Piping around the cookie to make an outline first will hold in the thinner icing and let you make a flat, smooth top. If you want to add details like polka dots or lines that are flush with the rest of the icing, add the details while the bottom layer is still wet. If you want to add details that stand out and add dimension, let the icing dry for a little bit, then use the stiffer icing to add those details.

Make Ahead

If you decide to make the icing ahead of time, or if you make multiple colors, cover with a damp paper towel to keep it from drying out. You can also cover the pastry tip with a small piece of a damp paper towel to keep any of the icing from drying out and getting stuck in the tip. Make sure your bag is tied up as well!

Storage

If you have any leftover icing you want to save, place it in a freezer-safe bag and freeze for up to 2 months. When you’re ready to use it, thaw it in the refrigerator and then bring it to room temperature.