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Foolproof Royal Icing That Dries Hard and Glossy for Sugar Cookies

Close-up of rectangular sugar cookies topped with vibrant, glossy sugar cookie icing in pink, yellow, and blue, piped with white borders.
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You need a reliable sugar cookie icing recipe that hardens perfectly for decorating cut-out cookies. This easy, 4-ingredient royal icing sets firm, dries smooth, and gives you a professional, glossy finish every time you decorate.

Ingredients

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  • 3 cups powdered sugar, sifted
  • 4 tablespoons meringue powder
  • 6 tablespoons warm water
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, combine the sifted powdered sugar and meringue powder. Whisk them together until fully mixed.
  2. Add the warm water and vanilla extract to the dry ingredients.
  3. Using an electric mixer on low speed, mix the ingredients until they just come together. Scrape down the sides of the bowl.
  4. Increase the mixer speed to medium-high and beat for 5 to 7 minutes. The icing will become very thick, smooth, and glossy. This whipping action incorporates air, which helps it dry hard.
  5. Check the consistency. For piping outlines and detail work (stiff consistency), the icing should hold a peak when the whisk is lifted.
  6. If the icing is too thick for flooding (spreading over the cookie surface), add water, one half teaspoon at a time, beating well after each addition, until the icing slowly falls from the whisk in a ribbon that disappears back into the bowl after counting to 10.
  7. Color the icing using gel food coloring, if desired. Mix the color in thoroughly.
  8. Use the icing immediately for decorating. Let the decorated cookies sit uncovered at room temperature until the icing is completely dry and hard, which usually takes several hours or overnight, depending on humidity.

Notes

  • For a smooth, glossy cookie icing that hardens, sift your powdered sugar first to prevent lumps.
  • If you do not have meringue powder, you can substitute it with 2 large egg whites, but the drying time may vary slightly.
  • To store leftover icing, press plastic wrap directly onto the surface of the icing to prevent a crust from forming, and keep it in an airtight container in the refrigerator for up to 3 days. Re-whip before using.
  • If your icing cracks while drying, it may be too thin. Add a small amount of powdered sugar to thicken it for future batches.

Nutrition

Find it online: https://devourdish.com/sugar-cookie-icing-recipe-hardens-smooth/