Easy Royal Icing Recipe
This easy royal icing recipe is super simple, comes together in under 10 minutes, and gives you smooth, glossy icing that’s perfect for piping, flooding, or adding all the festive details you love. Whether you’re using egg whites or meringue powder, your cookies are about to look as good as they taste!
Servings: 3 Cups
Equipment
Ingredients
Egg White Royal Icing
- 90 grams egg whites room temp
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 480 grams powdered sugar
Meringue Powder Royal Icing
- 480 grams powdered sugar
- 3 tablespoons meringue powder
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 9-10 tablespoons water
Instructions
Egg White Royal Icing
- In a large bowl using a handheld electric mixer, whip egg whites on medium high until soft peaks form.90 grams egg whites
- Add vanilla, then mix in 1 cup of a sugar at a time while continuing on medium high speed.90 grams egg whites, 2 teaspoons vanilla bean paste or pure vanilla extract, 480 grams powdered sugar
- Scrape bottom and side of bowl with rubber spatula to incorporate all powdered sugar stuck on sides.
- Whip for 2-3 minutes until thick and glossy.
- Transfer icing to a piping bag with desired tip. Let decorated cookies dry on counter for 1-2 hrs before stacking.
Meringue Powder Royal Icing
- In a large bowl using a handheld electric mixer, whip sugar, meringue powder, vanilla, and 8 tablespoons of the water together on medium high until combined and thick. (3-4 minutes)480 grams powdered sugar, 3 tablespoons meringue powder, 2 teaspoons vanilla bean paste or pure vanilla extract, 9-10 tablespoons water
- When you lift the whisk from the bowl, icing should be glossy and softly fall back into the bowl without completely falling off whisk. If it seems to thick add another Tbsp of water and mix again. On the other hand if its too thin, slowly add more powdered sugar until desired consistency is reached.
- Transfer to piping bag with desired tip and decorate. Set frosted cookies on counter to set for 1-2 hrs before stacking.
Notes
Icing thickness:
Royal icing should be thick enough to hold its shape but soft enough to pipe smoothly. Adjust with a little more water to thin or powdered sugar to thicken as needed.