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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.
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Servings: 40 Cookies
Equipment
- Stand Mixer with Paddle Attachment
- Disposable Tipless Piping Bags
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Ingredients
- 2 pounds powdered sugar
- 3 to 5 tablespoons Genie's Dream Meringue Powder
- ½ cup water + ⅛ cup water, divided
- ½ teaspoon cream of tartar
- 1 lemon juiced
- ¼ cup clear corn syrup
- 1 tablespoon vanilla extract
- 2 teaspoons almond extract
- ¼ 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.
* 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.
Nutrition
Serving: 1 serving
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.