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Royal Icing Recipe

  • Author: Rose
  • Total Time: 10 minutes
  • Yield: Icing for 20 3" cookies 1x


  • 2 Tablespoons of Meringue Powder
  • 3 tablespoons of water
  • 1/2 pound of powdered sugar, sifted (I don't always sift but it is recommended!)
  • 1/4 - 1/2 teaspoon light corn syrup
  • A few drops of clear extract (I used vanilla... you could use almond, lemon, etc.)


  1. In a mixing bowl, add the meringue powder and water.
  2. Beat with an electric mixer until foamy.
  3. Add in the sifted powder sugar, mix slowly until combined.
  4. Add the corn syrup and any extract, if desired.
  5. Increase speed to high and beat for around 5 minutes, until you get stiff glossy peaks.
  6. Do not overbeat!
  7. Cover tightly with plastic wrap - make sure it touches the icing or the icing will harden!


When the icing is at this stiff consistency, it is perfect for outlining cookies; just spoon it into a frosting bag with a small round top. To fill in or "flood" the cookies, add water (a teaspoon at a time) to your icing until it reaches the consistency of syrup. Use a toothpick to pop any air bubbles or to spread the icing to the edges... obviously I need to work on this step... I had quite a bit of overflow!! πŸ™‚

This was enough for about 20 cookies.

  • Prep Time: 10 mins
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