Every year as the holidays approach, I look forward to… holiday baking and decoration sugar cookies. And every year they don't turn out quite as planned. This is because decorating cookies is many Easier said than done, especially if you're a perfectionist like me who likes straight lines and clean edges.
But this year I'm ready. I recently started developing a simple royal icing recipe that makes… cookie decoration As stress-free (and mess-free!) as possible, it's easy to make (no meringue required!) and its super smooth texture makes it the best frosting for perfect cookies. Here's how to do it.
Why you'll like it
- Ideal for decorating cookies. Royal icing is a sweet icing that dries smooth and hard. It is used to decorate cookies, cakes and other baked goods. It's made with egg whites and powdered sugar, plus flavorings like vanilla extract and food coloring for decoration.
- So easy to do. Decorating cookies without hassle is Perhaps this recipe is the perfect place to start.
Key Royal Icing Ingredients
- Egg whites: We chose egg whites rather than meringue powder (which you may see in other recipes) since meringue powder can be hard to come by. We have also included measurements for using pasteurized liquid egg whites in our recipe. These are egg whites that come in a box next to the egg shells. They're a little easier to work with and save you the hassle of separating eggs.
- Powdered sugar: I recommend using regular powdered sugar rather than organic, which can give the frosting an undesirable gray color.
- Extracts and/or food colors: Use extracts such as vanilla or lemon of your choice. food coloring.
Two types of royal icing for decoration
When you're ready to decorate, you'll need two types of royal icing: frosting and pouring. You will need to divide the frosting into two bowls, one for each type. It's important to note that royal icing dries very quickly and will form a crust if left uncovered, so be sure to cover it whenever you're not working with it. If the surface does drain, discard any dry bits and stir the frosting well to moisten it.
- Pipeline icing: Frosting frosting is what you will use to create the borders around the cookies. It should be relatively thick – like toothpaste. If you prepare the recipe as is, you should have the correct consistency for the filling.
- Flooding due to icing: This glaze is used to fill a tubular glaze border with a loose glaze that is “poured” evenly from edge to edge. This glaze should have the consistency of honey: runny but still relatively thick. The best way to achieve this is to add a few tablespoons of water. We recommend adding one tablespoon at a time, stirring between each addition until the desired consistency is reached. You can always add more water, but you can't take it away, so go slow and take your time. If there are air bubbles on the surface of the icing, pop them with a toothpick.
What is the difference between royal icing and regular icing?
The biggest difference between royal icing and the frosting you see coffee cakes or extend to cinnamon rolls it's texture. Royal icing dries to a hard, candy-like coating that crunches when you bite into it. It hardens so you can decorate the top with royal icing or even draw this. If you're looking for the perfect sugar cookie, look no further than royal icing.
How long does royal icing take to dry?
While it may be tempting to pile beautifully decorated cookies onto a holiday plate, rushing them will result in messes. Let the cookies dry for at least four hours. before attempting to move them.
Royal icing
Makes 3 cups
3 1/2 cups powdered sugar (1 lb.), plus more as needed
4 large pasteurized egg whites or 1/2 cup liquid egg whites
1 teaspoon extract of choice, such as vanilla or lemon (optional)
Food coloring (optional)
Water, as needed
1. Sift 3 1/2 cups (1 pound) powdered sugar through a fine sieve into a large bowl. If there are any lumps in the strainer, break them up with your fingers and push them through the sieve.
2. Place four large pasteurized egg whites or 1/2 cup liquid egg whites in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, you can use an electric hand mixer and a large bowl.)
3. Beat on medium-high speed until foamy, doubled in volume and opaque, about 2 minutes.
4. Turn off the mixer and add half the powdered sugar. Mix on low speed until the powdered sugar is completely dissolved and no large lumps remain, 1 to 2 minutes. Add the remaining powdered sugar and continue stirring until completely dissolved, 1 to 2 minutes more.
5. Increase mixer speed to high and beat until frosting is completely smooth, glossy and slightly thickened, 4 to 5 minutes. The glaze should hold a soft peak and flow slowly from the whisk attachment. If the frosting is too loose, add more powdered sugar, 1/4 cup at a time, and continue stirring until completely incorporated.
6. Reduce mixer speed to low and add 1 teaspoon extract and a few drops food coloring, if desired. Stir until the frosting is smooth and evenly colored, 1 to 2 minutes.
7. The glaze can be used as is or diluted with water to achieve a pourable consistency. flood cookies. Add water in 1 teaspoon increments, stirring between each addition until desired consistency is achieved. If not using immediately, press a sheet of plastic wrap directly to the surface of the icing to prevent it from drying out until ready to use.
8. Decorate the cookies with icing and let dry completely before handling, at least 4 hours.
Recipe Notes
Storage: Royal icing can be stored in an airtight container with a sheet of plastic wrap pressed directly to the surface for up to one week. When ready to use, adjust consistency with water if necessary.
Raw Egg Whites: Eating raw egg whites always comes with some risks. That's why we recommend using pasteurized eggs that are heated gently to reduce the risk of foodborne illness. All egg products in the United States are pasteurized according to USDA regulations.— so it's okay if you stick to grocery store eggs (don't use the ones that come straight from the farm).
(Jesse Szewczyk is the author TheKitchn.coma world famous blog for people who love food and home cooking. Send any comments or questions to [email protected].)
©2025 Apartment Therapy. Distributed by Tribune Content Agency, LLC.
