Royal icing recipe

You will never need another royal icing recipe again! Several easy items are all you need to make it. It's quick and always turns out great.

– 4 cups powdered sugar (480 grams) – 3 tablespoons meringue powder (27 grams; I use Wilton) – 6 tablespoons warm water plus more as needed to thin the icing – 1 tablespoon light corn syrup optional but recommended – 1 teaspoon pure vanilla extract



Add powdered sugar and meringue powder to a stand mixer with the whisk attachment or a large mixing bowl with a handheld mixer to make the icing. Mix well.


Add water and mix on low speed until smooth. Stop and scrape the bowl, then add corn syrup and vanilla.


Increase the speed to medium and mix until the icing reaches stiff peaks or your desired consistency. Allow 12 minutes for handheld mixers to reach firm peaks!


Add one color to the icing dish and mix with your stand mixer/handheld mixer. Divide icing into bowls and add gel food coloring for several hues.


To draw and flood cookies without separating colored icing, beat icing to a medium consistency. Divide colored icing between two basins to thin it for flooding with harder beating. 


Paint and make icing, then put it in piping bags with tips. Couplers allow pipe tip changes or color consistency. The process will improve!


Also See: 

Cream cheese mints recipe