Royal Icing for Cookies
The easiest royal icing recipe for cookies that hardens perfectly. Get pro tips for vibrant colors, smooth edges, and flawless designs with a glossy finish.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 40 Cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
- 2 pounds powdered sugar
- 3 to 5 tablespoons Genie's Dream Meringue Powder
- 1/2 cup water (+ 1/8 cup water, divided)
- 1/2 teaspoon cream of tartar
- 1 lemon (juiced)
- 1/4 cup clear corn syrup
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- 1/4 teaspoon Kosher salt
- 2 teaspoons white gel coloring
Instructions
Prepare Meringue Base
- In a medium bowl, whisk meringue powder with ½ cup of warm water until fully dissolved and smooth.
Mix the Icing
- In a stand mixer fitted with the paddle attachment, combine the meringue mixture with the remaining ingredients.
- Mix on high speed for 5 minutes until the icing is thick, glossy, and holds stiff peaks.
Prevent Drying Out
- Cover the icing with a damp paper towel or an airtight lid to prevent it from drying out while you mix in colors or adjust the consistency.
Notes
Storage Tips
* Store unused royal icing in an airtight container in the refrigerator for up to 1 month.
* Freeze royal icing for up to 2 months in an airtight container.
Reviving Separated Icing
* If the icing separates after storage, rebeat it before use.
* For icing stored in piping bags, knead the bag thoroughly to restore consistency.
Find it online: https://jennifercooks.com/royal-icing-for-cookies/