Print

Easy Royal Icing Alternative for Cut-Out Cookies

Close-up of sugar cookies decorated with vibrant blue and white marbled royal icing using a cookie icing recipe.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a simple cookie icing that dries smooth, glossy, and hard, perfect for decorating cut-out sugar cookies.

Ingredients

Scale
  • 3 cups powdered sugar, sifted
  • 4 tablespoons meringue powder
  • 6 tablespoons warm water
  • 1 teaspoon vanilla extract

Instructions

  1. In a medium bowl, whisk together the sifted powdered sugar and meringue powder until combined.
  2. Add the warm water and vanilla extract to the dry ingredients.
  3. Using an electric mixer on low speed, mix until the ingredients are just combined.
  4. Increase the mixer speed to medium-high and beat for 5 to 7 minutes until the icing is smooth, very thick, and holds stiff peaks. This is your piping consistency.
  5. If you need thinner icing for flooding, add water one teaspoon at a time until the desired consistency is reached.
  6. Use the icing immediately for piping outlines. Let the outline set for 10 to 15 minutes before flooding the center with slightly thinner icing.
  7. Allow the cookies to dry uncovered at room temperature for several hours, or until the icing is completely hard to the touch.

Notes

  • For coloring, add gel food coloring to the icing after it is fully mixed. Start with a small amount and mix well.
  • If the icing becomes too thick while working, stir in a few drops of water.
  • Store unused icing in an airtight container at room temperature for up to two days; stir well before reusing.

Nutrition

Find it online: https://cookerykings.com/cookie-icing-recipe/