Description
This Royal Icing recipe yields a smooth, glossy, and thick icing perfect for decorating cookies with detailed designs and flood filling. Made with powdered sugar, meringue powder, and fresh lemon juice or water, this icing hardens beautifully and is ideal for outlining and flooding decorated cookies.
Ingredients
Scale
Ingredients
- 4 cups powdered sugar (more if needed)
- 4 to 5 Tablespoons fresh lemon juice or water (more if needed)
- 3 Tablespoons meringue powder
Instructions
- Make royal icing: In a large bowl, combine 4 cups powdered sugar, 4 to 5 tablespoons fresh lemon juice or water, and 3 tablespoons meringue powder. Beat on low speed for 1 minute to combine all ingredients, then scrape down the sides of the bowl to ensure even mixing. Continue beating on medium speed until the icing is glossy and forms stiff peaks. This will take about 5 to 7 minutes with a stand mixer at low speed or 10 to 12 minutes at high speed with a handheld mixer. The consistency should be thick enough to hold on the paddle without falling off. If the icing is too thick, add a bit more lemon juice; if it is too runny, add more powdered sugar.
- Tint royal icing: Transfer the prepared icing into separate bowls to add your desired colors. After coloring, transfer the icing into piping bags for easier decorating.
- Outline cookies: Using a stiff consistency icing and a fine piping tip (such as a #2 tip), carefully outline the edges of your cookies. This thick border acts as a dam that prevents the flood icing from spilling over the edges.
- Make flood icing: To prepare the flood icing, add 1 teaspoon of water or fresh lemon juice to a portion of the stiff icing to thin it to a thick liquid consistency similar to honey. This makes it perfect for filling in the outlined areas.
- Spread royal icing: Using an icing bottle or spoon, flood the inside of the outlined cookies with the flood icing. Use a small knife or toothpick to spread the icing evenly and to pop any air bubbles on the surface.
- Dry cookies: Allow the decorated cookies to rest at room temperature on the counter until the royal icing hardens completely. For best results and to maintain a shiny finish, dry cookies in front of a heater fan if possible.
Notes
- You can substitute 3 tablespoons of meringue powder with 2 egg whites if preferred.
- Use thicker icing for outlining before adding extra liquid to thin it.
- Adjust flood icing consistency by adding additional teaspoons of lemon juice or water until it drizzles off a spoon like honey.
- Prevent icing from drying out when not in use by covering the bowl with a damp paper towel.
- To keep the icing shiny and to speed drying, place decorated cookies in front of a heater fan.
- Store leftover royal icing covered with plastic wrap in the refrigerator; it keeps for at least one month. Bring to room temperature and re-whip before use.
Nutrition
- Serving Size: Approx. 1/8th of total recipe
- Calories: 150
- Sugar: 35g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
