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
Ingredients
- 4 ounces pasteurized egg whites
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
Instructions
- In the bowl of an electric mixer, mix the egg whites and vanilla until frothy.
- Gradually, add the sugar and mix on low speed until the sugar is incorporated and the icing is shiny. Turn the mixer to med-high and beat until the mixture forms stiff, shiny peaks, approximately 5-7 minutes.
- Stir in food coloring if desired.
- For immediate use, transfer to a pastry bag fitted with a tip and pipe onto the cookies. (Or if you're using a zip top bag, clip corner and pipe onto cookies.)
- Icing can be stored in an airtight container for up to 3 days.
Video
Notes
- Consistency: Add more water for thinner flooding icing or more sugar to thicken.
- Flavor: Swap almond extract for lemon or peppermint during holidays.
- Storage: Refrigerate up to 1 week. Bring to room temp before using.
- Vegan option: Replace meringue powder and water with 3 Tablespoons aquafaba.
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