Royal Icing Recipe (Sugar Cookie Icing)
The most versatile cookie decorating icing around, this Royal Icing is simple to make from scratch.
Servings: 32
Cost: $5
Equipment
- 1 stand mixer
- spatula
- measuring cup
- measuring spoon
Ingredients
- 4 ounces pasteurized egg whites about 1/2 cup
- 1 teaspoon vanilla extract preferably clear vanilla for white icing
- 4 cups confectioners’ sugar
- Gel food coloring optional
- Water as needed for flood consistency
Instructions
- Add the pasteurized egg whites and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy.
- With the mixer on low, gradually add the confectioners’ sugar. Mix until the sugar is fully incorporated.
- Increase the mixer speed to medium-high and beat for 5 to 7 minutes, until the icing is glossy and holds stiff peaks.
- Divide the icing into bowls and tint with gel food coloring, if desired.
- For outline icing, use as is. For flood icing, stir in water a few drops at a time until a ribbon of icing disappears back into the bowl in 10 to 15 seconds.
- Transfer icing to piping bags or decorating bottles and decorate cooled cookies.
Video
Notes
- Keep unused icing covered with plastic wrap pressed directly against the surface so it does not dry out.
- Store leftover icing in an airtight container in the refrigerator for up to 3 days. Bring to room temperature, then stir or rewhip before using.
- Freeze tightly sealed leftover icing for up to 2 months. Thaw overnight in the refrigerator before using.
- For bright white icing, use clear vanilla extract and gel food coloring.
- For an egg-free variation, combine 4 cups powdered sugar, 3 tablespoons aquafaba, and 1/2 teaspoon vanilla or almond extract. Beat until glossy and smooth
Nutrition
Serving: 0g | Calories: 61kcal | Carbohydrates: 15g | Protein: 0.4g | Fat: 0.01g | Sodium: 6mg | Potassium: 6mg | Sugar: 15g | Calcium: 0.4mg | Iron: 0.01mg