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Foolproof Royal Icing Recipe: Smooth, Easy, and Dries Hard (With Meringue Powder)

A white bowl filled with thick, fluffy, white royal icing recipe mixture, brightly lit by sunlight.
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You need a reliable recipe for royal icing that dries firm and hard, perfect for detailed cookie decorating like outlining and flooding. This easy recipe uses meringue powder for a smooth, stable finish every time you decorate cookies.

Ingredients

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  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 1/2 teaspoon vanilla extract (or clear vanilla extract)
  • 6 to 8 tablespoons warm water

Instructions

  1. In a large bowl, combine the sifted powdered sugar and meringue powder. Whisk them together until fully mixed.
  2. Add the vanilla extract and 6 tablespoons of warm water to the dry ingredients.
  3. Using an electric mixer with a whisk attachment, start mixing on low speed until the ingredients are just combined. Scrape down the sides of the bowl.
  4. Increase the speed to medium-high and beat for 5 to 7 minutes until the icing is very smooth, thick, and holds stiff peaks. This whipping process incorporates air, which helps the icing dry hard.
  5. Check the consistency. If the icing is too thick for piping or flooding, add the remaining water, one teaspoon at a time, until you reach your desired texture.
  6. To achieve piping consistency for outlining, the icing should hold its shape when lifted. For flood consistency, it should flow slowly off a spoon in a ribbon that sinks back into the bowl after about 10 seconds.
  7. Color the icing using gel food coloring, mixing thoroughly until the color is uniform.
  8. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the icing to prevent a crust from forming while you work.
  9. Use immediately for decorating cookies. The icing will dry firm and hard as it sits.

Notes

  • For the smoothest, shiniest icing, sift your powdered sugar before measuring.
  • If you need the icing to dry faster, you can place decorated cookies in front of a fan.
  • Store unused icing in an airtight container at room temperature for up to one week; do not refrigerate.
  • If your icing becomes too thick while decorating, simply stir in a few drops of water to restore the correct consistency.

Nutrition

Find it online: https://devourdish.com/royal-icing-recipe/