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Royal Icing

Author: Elizabeth Camo
Written: 3/27/2024
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Royal icing can be pretty intimidating but it’s easier than you think! The hardest part about it is getting the right consistency. I’m going to walk you through the recipe step-by-step and the process I use to get icing that is ready to decorate sugar cookies!

Sugar Cookies I made for a baby shower

Buttercream vs. royal icing. Is there a difference between buttercream and royal icing? Yes! I’ve heard royal icing referred to as frosting. Frosting to me makes me think of what goes on a cake, which is buttercream. One of the main ingredients in buttercream is frosting is right in the name- butter! One of the main ingredients in royal icing is egg whites which is in the meringue powder.

What can you make with royal icing? It’s primarily used on cookies because it despises the refrigerator and also moisture. I’ve tried it on cake pops in the past as an experiment. If it was eaten that day it would have been fine but cake pops need to be refrigerated and it turned weird colors and dried out. I’ll never do that again!

So cookies it is, and the possibilities are endless! I have made x-rays, strawberries, cows, veggies and more and I’ve seen some seriously impressive cookies including beach scenes, water color, extravagant flowers and charcuterie boards (which is totally on my to-do list). If you dream it, you can try to decorate it.

Now that we have a better understanding of what royal icing is, you will need the ingredients. You’ll need meringue powder, powdered sugar, water and gel food coloring. If you want to keep your icing white food coloring isn’t needed. In the clouds pictured above, I just skipped any coloring all together.

You will see in my recipe below that your first step, the meringue, needs to come to stiff peaks before adding powdered sugar. This shouldn’t be rushed! Stiff peaks give your icing body and the firmness your cookies require. Layers will be more defined and your icing most likely won’t run off the edges of your cookie (unless you add too much water while getting your final decorating consistency).

Royal Icing Recipe with Tips and Tricks For Decorating:

Ingredients:

  1. 1 cup Meringue powder mix (I use Judee’s and order right from Amazon. Other brands may use more or less mix, please follow the directions on the bag of other brands)
  2. 1/2 Cup water
  3. 3 Cups powdered sugar

You will need either a stand mixer with a whisk attachment or a hand mixer.

Step 1. Combine 1 cup meringue powder mix with 1/2 cup water in a bowl (either the bowl for your stand mixer or bowl you will use with your hand mixer).

Step 2. Whip on medium speed until you have stiff peaks, about 7-9 minutes but it can be more. Once you see your meringue increasing in size, begin to check every few minutes for stiff peaks. You do not want to over mix your meringue.

Step 3. Add 3 cups powdered sugar and combine with the meringue. Mix until all of the sugar is incorporated. Finally, you’ll add water until you reach your desired consistency. See notes below about consistency.

Consistency, consistency, consistency!

So now you have your royal icing, but what do you do with it? The following is a general outline of how I like to achieve my colors and the perfect decorating consistency. Well, maybe not perfect, but it works for me!