Description
A quick and easy royal icing recipe that provides a professional glossy finish, ideal for decorating biscuits and cookies.
Ingredients
Scale
- 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