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Royal Icing

Prep Time 10 minutes
Cook Time 0 minutes
Servings 25 cookies


  • 1 1/2 lbs (680g) confectioner’s sugar, sifted
  • 1/2 cup (100ml) water
  • 1/2 cup (60g) meringue powder
  • 1 tsp (5g) vanilla extract
  • optional: food coloring


  1. In a stand mixer with a whisk attachment, add all icing ingredients and mix on the lowest speed until all of the ingredients have been fully incorporated. This should take no more than a minute. Do not over-mix or else the mixture will destabilize.
  2. If the icing seems too thick, add water a tablespoon at a time until the consistency is like honey. If the icing seems too loose, add more confectioner’s sugar a tablespoon at a time until consistency is like honey.
  3. Pour the icing into a clean container and cover the icing with plastic wrap to prevent the icing from crusting over. The icing keeps in an airtight container at room temperature for 14 days; 1 month in the refrigerator; 4 months frozen.
  4. After icing the cookies, the icing requires 24 hours to set.