Description
This is a simple, reliable recipe for Royal Icing that hardens completely, giving your cutout sugar cookies a smooth, professional, and glossy finish perfect for stacking or gifting.
Ingredients
Scale
- 3 tablespoons Meringue Powder
- 4 cups Powdered Sugar, sifted
- 6 to 8 tablespoons Warm Water (or enough to reach desired consistency)
Instructions
- In a large bowl, whisk together the meringue powder and the sifted powdered sugar.
- Gradually add the warm water, mixing slowly at first to incorporate the liquid fully.
- Increase mixer speed to medium-high. Beat the icing for 7 to 10 minutes until it becomes very thick, holds stiff peaks, and looks glossy. This whipping time is key for a hard finish.
- If the icing is too thick for piping details, add water one teaspoon at a time. For flooding consistency, aim for a ribbon that sinks back into the bowl after counting to ten.
- Use immediately for outlining and flooding cookies. Allow cookies to dry completely, often overnight, for the hardest shell.
Notes
- For coloring, use gel food coloring, as liquid dyes can alter the hardening texture.
- If you prefer an egg white-based icing, substitute 3 pasteurized egg whites for the meringue powder, but be mindful of food safety.
- Drying time depends heavily on humidity; dry in a cool, low-humidity area for the best results.
- Store unused stiff icing in an airtight container at room temperature for up to two weeks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Baking Decoration
- Method: Mixing/Beating
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup prepared icing
- Calories: Approx. 190
- Sugar: Approx. 47g
- Sodium: Approx. 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: Approx. 48g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg