Sugar Cookie – The Best Royal Icing..Ever!

There’s nothing quite like whipping up a batch of royal icing, especially when it’s time to decorate cookies for special occasions or just a cozy night in with the family. This recipe isn’t just any royal icing; this is The Best Royal Icing..Ever! I promise it will elevate your sugar cookie game to royal status (pun intended!). Let’s dive into this cake-decorating staple that brings art into baking and gives you limitless possibilities.

Why you’ll love this recipe

Have you ever gazed at those beautifully decorated cookies in bakeries and thought, “I could never do that”? I’m here to tell you that yes, you absolutely can! Royal icing is the secret weapon that transforms even the most basic cookie into a masterpiece. Its smooth finish makes it not only visually appealing but also perfectly sweet without overwhelming your palate. Plus, it dries hard, making it ideal for stacking and gifting.

But that’s not all! This version uses meringue powder, which adds an airy texture and makes the icing easier to work with—no need to worry about raw egg whites. If you’re hosting a party or even just baking for fun, this royal icing will have your cookies looking like they came straight from a professional bakery. It’s versatile, easy to make, and simply delicious.

Gather these ingredients

Now, let’s talk about what you’ll need to whip up this magic potion. Gather yourself some warm water, meringue powder, cream of tartar, confectioners’ sugar, and an optional splash of clear vanilla.

• 6 ounces Warm water
• This is the base that will help dissolve the meringue powder. The warmth helps everything blend beautifully, ensuring a smooth icing.
• 5 Tbsp Meringue Powder
• This star ingredient is what gives royal icing its texture and stability. You can find meringue powder in baking aisles, and it’s a much safer option than raw egg whites.
• 1 tsp Cream of Tartar
• A little acidic magic! This ingredient helps stabilize the icing, ensuring it doesn’t break down when you’re working with it.
• 1 bag (2-pound) Confectioners’ (powdered) sugar
• Sweetness overload! This sugar creates the bulk of the icing, so make sure to choose a quality brand for the best results.
• 1 tsp Clear Vanilla (optional)
• This is like a flavor whisper. While not absolutely necessary, adding clear vanilla can enhance the taste subtly without altering the color of your icing.

How this recipe comes together

Get ready for an exciting journey through the icing-making process!

1. First, pour the warm water into a mixing bowl—give it a nice twirl with your whisk to get that warmth circulating.
2. Now, slowly sprinkle in the meringue powder, about one tablespoon at a time. Whisk lovingly until each spoonful is fully dissolved before adding the next. This is where the magic begins, so take your time!
3. Next, whisk in the cream of tartar. This step is crucial—don’t skip it! It keeps everything from turning into a soupy mess.
4. If you’re using vanilla, now’s the time to add it in and gently whisk.
5. Now for the grand reveal: pour all of the confectioners’ sugar into the bowl at once. Yes, all of it! Mix this on the lowest setting if you’re using a stand mixer. Let it whirl for about 10 minutes. Don’t forget to stop halfway and scrape down the sides—that icing can be sneaky!
6. Once it’s beautifully thickened and glossy, you’re ready to divide it up and prepare your colors for those stunning cookie designs.

Best way to enjoy it

There’s magic in how you serve your royal icing. Think of it as the glossy finish on a beautiful piece of art. Once mixed and colored, use it to decorate cookies like sugar cookies or gingerbread. You can outline your cookies and flood them with icing for that professional look. Plus, why stop at cookies? Use the same icing technique to jazz up cupcakes or even root your imagination in cake decorating.

Keeping leftovers fresh

So, what if you have some royal icing left after your decorating spree? Not a problem! Keep it in an airtight container, pressing plastic wrap directly onto the icing surface to prevent crusting. It can be stored at room temperature for a couple of days, or in the refrigerator for about a week. Just remember, if it gets a little too stiff, you can rehydrate it slightly by adding a few drops of warm water.

Pro chef tips

Here are some pearls of wisdom to ensure your royal icing journey is a smooth one:

• Consistency is key! You’ll want different consistencies for outlining and flooding. Aim for a thicker icing for outlines and a thinner one for flooding. You can achieve this by adjusting the amount of water or sugar you add.
• Drying time varies. Keep in mind that depending on humidity, drying times can change. A simple test is to touch the icing lightly; if it feels firm and doesn’t stick, it’s ready!
• Experiment with colors! Use gel-based food coloring for vibrant hues. Liquid colors may water down the icing too much.

Creative Twists

Want to put a unique spin on your royal icing? Try floral flavors like almond or lemon zest for a surprising twist! You could even add a hint of cocoa for chocolate lovers. And what about adding edible glitter or sprinkles to your designs? The possibilities are endless—let your creativity run wild!

Ingredients list

• 6 ounces Warm water
• 5 Tbsp Meringue Powder
• 1 tsp Cream of Tartar
• 1 bag (2-pound) Confectioners’ (powdered) sugar
• 1 tsp Clear vanilla (optional)

Directions to follow

1. Add warm water to a mixing bowl.
2. Slowly add meringue powder, about 1 Tbsp at a time, mixing with a whisk until dissolved.
3. Continue adding meringue powder until blended.
4. Whisk in cream of tartar.
5. Add clear vanilla and gently whisk.
6. Pour all confectioners’ sugar into the bowl at once.
7. If using a stand mixer, set at the lowest speed and mix for 10 minutes, scraping down the sides halfway through.
8. Once ready, divide and add food coloring as desired. Decorate your cookies!

Your questions answered

• How long will it take to make this icing? About 15-20 minutes, including mixing and preparing your colors.
• Can I make this ahead of time? Yes! Just store it in an airtight container as mentioned earlier.
• Is royal icing safe for kids? If made with meringue powder, yes! It’s a safe alternative to raw egg whites.
• What texture should I aim for? Look for a thick yet spreadable consistency that holds its shape but flows smoothly when needed.
• Can I freeze it? Freezing isn’t the best for royal icing as it may change texture. Stick to refrigerating for best results.

Now that you’re equipped with my best-kept royal icing secrets, it’s time to grab those ingredients and get baking! Whether you’re decorating for a special occasion or just feeling creative, I can’t wait to hear how your cookies turn out. Remember, the kitchen is all about joy and experimentation, so have fun with it!

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Sugar Cookie – The Best Royal Icing..Ever!

Difficulty: Beginner Prep Time Total Time 15 hrs

Servings: 12 Estimated Cost: $ 5 Calories: 50

Best Season: year-round

Description

This royal icing recipe uses meringue powder for an airy texture and stability, perfect for decorating cookies effortlessly.

Ingredients for Royal Icing

Scale

1/2x 1x 2x 3x

Base Ingredients

• 6 ounces Warm water (To dissolve meringue powder)
• 5 Tbsp Meringue Powder (Main stabilizing ingredient)
• 1 tsp Cream of Tartar (Helps stabilize the icing)
• 1 bag (2-pound) Confectioners’ (powdered) sugar (Main ingredient for sweetness)
• 1 tsp Clear Vanilla (Optional for flavor enhancement)

Directions to Make Royal Icing

Mixing Instructions

1. Combine Ingredients

   Add warm water to a mixing bowl.
   Mark as complete

2. Blend Meringue Powder

   Slowly add meringue powder, about 1 Tbsp at a time, mixing with a whisk until dissolved.
   Mark as complete

3. Whisk in Cream of Tartar

   Whisk in cream of tartar until fully mixed.
   Ensure it's not soupy.
   Mark as complete

4. Add Vanilla

   Add clear vanilla and gently whisk.
   Mark as complete

5. Mix Sugar

   Pour all confectioners' sugar into the bowl at once, and mix on the lowest speed for about 10 minutes.
   Stop halfway to scrape down the sides.
   Mark as complete

6. Divide and Color

   Once thickened and glossy, divide for coloring and use to decorate cookies.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 50kcal

% Daily Value *

Total Fat 0g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 0mg

Sodium 5mg1%

Potassium 20mg1%

Total Carbohydrate 12g4%

Dietary Fiber 0g

Sugars 10g

Protein 0g

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Vitamin A 0 IU

Vitamin C 0 mg

Calcium 0 mg

Iron 0 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 0 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 0 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 0 mg

Iodine 0 mcg

Magnesium 0 mg

Zinc 0 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store in an airtight container to keep it fresh.

Keywords: royal icing, cookie decorating, meringue powder, easy recipe