Royal Icing Recipe
Updated: Mar 30
4 tbsp meringue powder | 4 cups powdered sugar
6 tbsp warm water | 1 tsp vanilla | Gel food colouring
1. In your mixer, whisk together the meringue powder, vanilla and water for several seconds until it reaches foam-like consistency.
2. Add powdered sugar, increase speed to medium and beat for about 10 minutes, until stiff peaks form.
3. Divide the white icing into several bowls depending on how many colours you need. Add colouring a few drops at a time until you reach the desired colour. (A damp cloth can be placed over the bowl to prevent the icing from crusting over while you prepare your colours.)
4. From here, you will add water in ½ tsp increments until you reach your desired consistency.
5. To determine what the consistency is, run your knife through the icing and count how many seconds it takes for the line to disappear.
Flooding Consistency: used to fill the larger areas of the cookie. 12-15 second consistency (when you run your knife through the icing it should take 15 seconds for the line to completely disappear.)
Piping Consistency: used to outline the cookie prior to flooding it. Also used for details on a cookie. 25-26 second consistency.
Toothpaste Consistency: super thick like toothpaste, used for really stiff details like flowers, leaves, etc.
6. Scoop icing into tipless bags. Tie the tops of the bags with elastics or use a heat-sealer.
7. Ice cookies and allow them to dry for at least 12 hours before sealing them in an airtight container longer.