Servings 1.5 cups
Ingredients
- 2 cups powdered sugar, sifted
- 1 1/2 Tablespoons meringue powder
- 1/2 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the powdered sugar and meringue powder on low speed.
- With the mixer running, add 4 tablespoons of warm water and the vanilla extract and continue beating until well-combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add more warm water, 1 teaspoon at a time, as needed until the frosting reaches a smooth consistency that drips off the whisk attachment and smooths out within 10 seconds.
- Use the frosting immediately by spooning or piping it atop baked goods. It will take about 2 hours to fully set at room temperature and can be dyed any color with food coloring.
Notes
- The easiest way to sift powdered sugar is over a piece of parchment paper. It gives you more room to work and makes transferring it to the mixing bowl so much easier.
- The amount of water needed varies based on your environment, especially humidity. Add it slowly, 1 teaspoon at a time, until you reach your desired consistency.
- Clear vanilla extract will give you the whitest icing, but I typically use regular (brown) vanilla and it still dries bright white (as shown in the photos).
- To tint the icing, divide it into bowls (one per color), or tint the entire batch. Use just a couple of drops of gel food coloring; a little goes a long way! Stir gently to avoid thickening the icing, and if it gets too thick, add a few drops of water to loosen it back up.
- Royal icing can be piped or spread onto cookies. Use piping bags, parchment piping cones or squeeze bottles (great for kids!).
- This icing dries quickly. When you’re not actively using it, place a damp paper towel directly on the surface to prevent crusting.
- Wait 1 minute after frosting and before adding any sprinkles; the icing needs to partially set before adding heavy toppings or they may slide off.
- Make ahead: Royal icing can be made up to 3 days in advance. Store it in an airtight container in the fridge with a piece of plastic wrap pressed directly onto the surface so it doesn’t crust. Bring to room temperature and whisk before using.
- To freeze: Royal icing freezes beautifully for up to 2 months. Transfer to zip-top bags, press out all the air and freeze flat. Thaw overnight in the fridge, then bring to room temp and stir.
- Freezing decorated sugar cookies: Once fully dry, decorated cookies freeze well for up to 3 months. Layer with parchment and thaw at room temp.
- Here is my favorite recipe for sugar cookies that hold their shape in the oven.
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