Royal icing is a great icing because it starts off liquid than hardens when it dries. I love using this recipe with the no spread Christmas sugar cookie recipe. Royal Icing it the best icing to use when you are decorating cookies. To make it any color you want just add a few drops of food coloring in when you are making it.

There are some simple tricks to royal icing consistency. If it seem to thick just add a few drops of liquid at a time to thin it down. If it is too thin than add a small amounts of confectioners’ sugar and stir until you get it thick enough. Plus you can easily flavor this royal icing by using clear extracts in the flavors you want them to be.

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This recipe makes Makes 1 cup, so if you are going to be making a lot of colors and cookies you will want to double, triple ect. this recipe.

Royal Icing Recipe

Royal Icing Recipe Ingredients:

• 1/2 pound confectioners sugar sifted
• 2 1/2 tablespoons meringue powder
• 1/4 cup of water, and more if needed
• clear extract

Royal Icing Recipe Directions

Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth and creamy, about 8 to 10 minutes.

If icing is too thick, add more water. If too thin, beat icing 2 to 3 minutes more.

Add a clear extract to make your frosting take on different flavors if you want to.

Color icing with desired food colors by blending a drop of coloring into the icing.

Gradually blend additional drops until you achieve the desired color.

For decorating sugar cookies you will want your icing consistency to be somewhere between heavy cream and ketchup. Not too thick that it won’t come out of your pastry bag or squeeze bottle and not too thin that it rolls over the sides of your cookies.

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Royal Icing Recipe

Ingredients

• 1/2 pound confectioners sugar sifted
• 2 1/2 tablespoons meringue powder
• 1/4 cup of water and more if needed
• clear extract

Instructions

1. Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth and creamy, about 8 to 10 minutes. If icing is too thick, add more water. If too thin, beat icing 2 to 3 minutes more. Add a clear extract to make your frosting take on different flavors. Color icing with desired food colors by blending a drop of coloring into the icing. Gradually blend additional drops until you achieve the desired color. For decorating sugar cookies you will want your icing consistency to be somewhere between heavy cream and ketchup. Not too thick that it won’t come out of your pastry bag or squeeze bottle and not too thin that it rolls over the sides of your cookies.

0 from 0 votes

Print

Royal Icing Recipe

Ingredients

• 1/2 pound confectioners sugar sifted
• 2 1/2 tablespoons meringue powder
• 1/4 cup of water and more if needed
• clear extract

Instructions

1. Combine all ingredients in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth and creamy, about 8 to 10 minutes. If icing is too thick, add more water. If too thin, beat icing 2 to 3 minutes more. Add a clear extract to make your frosting take on different flavors. Color icing with desired food colors by blending a drop of coloring into the icing. Gradually blend additional drops until you achieve the desired color. For decorating sugar cookies you will want your icing consistency to be somewhere between heavy cream and ketchup. Not too thick that it won’t come out of your pastry bag or squeeze bottle and not too thin that it rolls over the sides of your cookies.