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+ servings
an iced heart shaped cookie on a white silpat with two bags of the best royal icing a cookie pick and a grey and white apron
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3.91 from 11 votes

Best Royal Icing For Sugar Cookies

A sweet and silky icing perfect for decorating sugar cookies that dries completely.
Prep Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: frosting, icing
Servings: 40 cookies
Calories: 47kcal

Equipment

  • piping bags
  • cookie pick
  • stand mixer with whisk attachment
  • rubber spatula

Ingredients

  • 4 cups powdered sugar
  • 3 tablespoon meringue powder
  • cup warm water plus more for mixing to the desired consistency
  • flavor extracts optional

Instructions

  • Combine the meringue powder and ⅓ cup of warm water in a stand mixer with whisk attachment. Stir the water and meringue powder with a rubber spatula.
  • Add the powdered sugar to the water and meringue powder mixture.
  • Start the mixer on low until the water and powdered sugar have combined. Then increase the speed to 4 and mix for 7 minutes total.
  • Divide the icing into bowls so you can add in food coloring. I prefer using my glass 4 cup measure because after I prep my stiffer, border icing, I can add a little more water to create the flood icing. Pour the flood icing into piping bags as well.

Notes

Other design options:
1. After piping border, fill multiple colors in with no edge. Use cookie pick or tooth pick to swirl colors together.
2. After piping border, add smaller drops of flood icing to create mosaic look.
3. Create starburst effect by icing colorful circles from the center out to the edge of cookie. Using a pick, start at the center and pull out toward the edge. Repeat all the way around the cookie.
4. Add candies or fun sprinkles. 
Other flavor options:
* Chocolate and peppermint
* white chocolate raspberry
* lemon poppyseed
* orange vanilla bean
Tips:
* Draw out your design first so you have some direction
* Pick 1-2 patterns and stick with them
* Have a large surface for the cookies to dry on overnight. I use sheet pans lined with parchment.
* Practice is key. The more you do it, the better your cookies will be. 

Nutrition

Calories: 47kcal | Carbohydrates: 12g | Sodium: 0.2mg | Potassium: 0.2mg | Sugar: 12g | Calcium: 0.1mg | Iron: 0.01mg