I love a quick, glossy royal icing that turns plain biscuits into beautiful treats without fussy steps. This recipe gives a shiny, smooth finish that dries hard enough for stacking and travel — I use it for holiday cookies and weekday biscuit decorating alike. I’ve tested both meringue powder and pasteurized egg white versions and share what works best.
Why Make This Recipe
- Gives a professional glossy finish that dries hard for stacking and packaging.
- Fast to mix: ready in about 10 minutes with a hand or stand mixer.
- Versatile: pipe outlines, flood biscuits, or make simple brush-on glazes for rustic cookies.
- Great for holidays and gift boxes — I often pair decorated biscuits with other seasonal sides like Cozy Cranberry Apple Twice-Baked Sweet Potatoes.
- Personal insight: I love that a small bowl of icing elevates a simple biscuit into a keepsake — it’s fast, forgiving, and kid-friendly.
Recipe Overview
Prep time: 10 minutes.
Cook time: 0 minutes (no baking for the icing).
Total time: 10 minutes (plus drying time 4–24 hours).
Servings: Makes enough to decorate about 24 standard biscuits (adjust water to change quantity).
Difficulty: Easy.
Method: Whisking to desired consistency then piping/flooding with a piping bag or spoon.
My Experience Making This Recipe
I made this icing multiple times using both meringue powder and a pasteurized egg white. The biggest discovery was that small water adjustments (a few drops at a time) change flooding behavior more than extra mixing time does.
How to Make Perfect Icing for Biscuits: Glossy Royal Icing Made Easy
Ingredients for one batch:
- 2 cups (240 g) sifted powdered sugar
- 2 tablespoons meringue powder or 1 pasteurized large egg white (room temperature ~68–72°F / 20–22°C)
- 4–6 tablespoons warm water (start with 4 tbsp)
- 1/2 teaspoon vanilla extract (optional)
Steps (overview):
- Put sugar and meringue powder in the bowl of a stand mixer (or large bowl for hand mixer).
- Add 4 tablespoons warm water and egg white or meringue powder and beat on low, then increase to medium-high for 3–5 minutes until smooth and glossy; you should get stiff peaks for piping outlines.
- For flooding consistency, add water 1/4 teaspoon at a time until the icing falls off a spoon in a 10–15 second ribbon (10–15 second flood test).
- Load into a piping bag fitted with a small round tip (or use a zip-top with a corner snipped). Pipe outlines, then flood the center and use a scribe tool to remove air bubbles.
- Let set at room temperature 4–24 hours depending on humidity; thin areas will take longer.
Equipment: stand or hand mixer with whisk attachment, offset spatula or scribe tool, piping bags and tips, small bowls for color mixes.
Expert Tips for Success
- Use meringue powder for food-safety and stability if you’ll store decorated biscuits for more than a day; pasteurized egg whites give a silkier sheen but check local safety guidelines. See an excellent complementary method in this easy stuffing recipe page about holiday prep.
- Sift powdered sugar to avoid grainy icing; a 100–120 mesh sieve works best for smooth texture.
- Measure water with a teaspoon and add drops slowly — a few drops change flow dramatically. A 10–15 second string test helps you hit flood consistency reliably.
- For glossy finish, let biscuits dry in a low-humidity room with a small fan on low; do not put in direct sunlight. I use a box fan about 3 feet away for 1–2 hours to speed initial setting.
- Use gel food coloring to avoid thinning the icing; add color before adjusting final flood water.
How to Serve Perfect Icing for Biscuits: Glossy Royal Icing Made Easy
- Make sandwich biscuits: pipe a thin layer of icing, allow to firm for 30 minutes, then sandwich with curd or jam for brunch alongside a best frittata recipe for easy comfort breakfast.
- Gift boxes: Stack biscuits with parchment layers and pack in airtight tins once icing is fully dry.
- Party platter: arrange iced biscuits with fresh fruit and cheeses for a pretty dessert board — they pair well with rich mains like an indulgent double cheeseburger.
- Seasonal decorating: use thicker borders and flooded centers for painted scenes or simple monograms.
Storage and Reheating Guide
- Icing: Store leftover ready-to-use icing in an airtight container in the fridge for up to 5 days. Bring to room temperature and re-whisk for 30–60 seconds before using.
- Freezing: Freeze excess icing in a freezer-safe container up to 3 months; thaw overnight in the refrigerator, then re-whip.
- Finished biscuits: Once icing is fully dry (12–24 hours), stack biscuits with parchment between layers and store in an airtight tin at room temperature for up to 7 days. Do not refrigerate decorated biscuits — refrigeration can cause sweating and dull the shine.
- Travel tip: For shipping, let icing dry 24 hours, then wrap each biscuit in parchment and pack tightly to avoid movement.
Recipe Variations
- Egg-free / vegan: Use meringue powder and water only; add 1/4 teaspoon cream of tartar for extra stability.
- Gluten-free: The icing itself is naturally gluten-free if you use certified gluten-free powdered sugar; check labels for cross-contamination.
- Flavored icings: Swap vanilla for 1/4 teaspoon almond or lemon extract, or add 1 teaspoon lemon juice (reduce water slightly) for a bright flavor.
- Colored metallic sheen: After icing dries, brush lightly with an edible luster dust mixed with a tiny amount of clear alcohol or lemon extract.
Nutritional Highlights
- This icing is sugar-dense and provides quick energy; each tablespoon contains roughly 45–60 calories depending on thickness.
- Allergen note: Contains egg or meringue (which is egg-derived); choose meringue powder alternatives if avoiding eggs.
- Portion guidance: Use icing sparingly — a little goes a long way for appearance and sweetness.
Troubleshooting Common Issues
- Icing is too runny and spreads off the biscuit: Stop adding water, add sifted powdered sugar 1 tablespoon at a time, and test again.
- Icing is grainy or sandy: Sift the powdered sugar and re-whisk; avoid over-adding dry sugar without proper mixing.
- Dull finish after drying: High humidity or refrigeration can dull the shine — let cookies dry thoroughly at room temperature in low humidity and avoid the fridge.
Frequently Asked Questions
Q: Can I use raw egg whites instead of meringue powder?
A: Yes — raw egg whites give a very smooth, glossy finish but carry a small food-safety risk. Use pasteurized egg whites if available. Meringue powder is safer for gifts or sale and gives a stable finish.
Q: How long does royal icing take to harden fully?
A: Surface dry time is 1–2 hours in low humidity, but full hardening (through to the biscuit) usually takes 12–24 hours. Thick areas or humid environments can extend this time.
Q: How do I fix air bubbles after flooding?
A: Pop them immediately with a scribe or toothpick and gently nudge the icing to fill the gap. Work quickly before the surface skins over.
Q: Can I color the icing without changing consistency?
A: Use concentrated gel colors; they add little to no extra water. If the color addition still thins the icing, add a pinch of sifted powdered sugar or chill briefly and re-whip.
Conclusion
For a trusted, tested reference with alternative ratios and step photos, I recommend checking My Favorite Royal Icing – Sally’s Baking for additional techniques and visuals: My Favorite Royal Icing – Sally’s Baking.
Print
Glossy Royal Icing
- Total Time: 10 minutes (plus drying time 240–1440 minutes)
- Yield: Makes enough to decorate about 24 standard biscuits
- Diet: Vegetarian
Description
A quick and easy royal icing recipe that provides a professional glossy finish, ideal for decorating biscuits and cookies.
Ingredients
- 2 cups (240 g) sifted powdered sugar
- 2 tablespoons meringue powder or 1 pasteurized large egg white
- 4–6 tablespoons warm water (start with 4 tablespoons)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Put sugar and meringue powder in the bowl of a stand mixer (or large bowl for hand mixer).
- Add 4 tablespoons warm water and egg white or meringue powder; beat on low, then increase to medium-high for 3–5 minutes until smooth and glossy, forming stiff peaks.
- For flooding consistency, add water 1/4 teaspoon at a time until the icing falls off a spoon in a 10–15 second ribbon.
- Load into a piping bag fitted with a small round tip (or use a zip-top with a corner snipped). Pipe outlines, then flood the center, using a scribe tool to remove air bubbles.
- Let set at room temperature for 4–24 hours depending on humidity.
Notes
Use meringue powder for food-safety and stability if storing biscuits for more than a day. Sift powdered sugar for a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Whisking
- Cuisine: Baking
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 30mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg