This is my go-to royal icing recipe. Royal icing is the preferred method for icing sugar cookies. It dries solid and hard which allow for cookies to be stacked, bagged, shipped, etc. Royal icing is very sweet because the primary ingredient is sugar. It works well on a sugar cookie that is lightly sweetened. My classic vanilla sugar cookie recipe is perfect for royal icing. It can be flavored with any oil free flavoring. I almost always use vanilla. To preserve the whiteness of your raw royal icing, it is recommended to use clear extracts and flavorings. If you use flavorings that are colored (like brown vanilla extract), it will tint your icing slightly. If you don’t need pure white royal icing, clear extracts are not needed.
You can color your royal icing with any water-based food coloring. I like to use Americolor gel colors. I recommend gel colors instead of liquid because the colors are intense and very saturated and they do not introduce unnecessary water into your icing.
- 2 Lbs Confectioner’s Sugar (powdered sugar)
- 6 TBSP Meringue Powder
- 2/3 to 3/4 cup water
- 1 TBSP Vanilla Extract
- Add the confectioner’s sugar and meringue powder together in a large mixing bowl. Use a whisk to stir and distribute the meringue powder into the sugar.
- Add the water and vanilla extract to the sugar mixture.
- Mix on low speed until the water and sugar have combined.
- Increase your mixer speed to medium-high to high and mix for 4-5 minutes until mixture holds a stiff peak.
Watch the following video for a detailed look at making this royal icing.