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A spatula covered in homemade white royal icing, being held over a mixing bowl.
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5 from 2 votes

Easy Royal Icing

Decorate cut out sugar cookies with this easy, quick Royal Icing! It's quick-drying, doesn't use any raw eggs, and easy to customize with different colors. This icing is perfectly sweet and pairs well with my sugar cookie recipe.
Prep Time8 minutes
Total Time8 minutes
Course: Dessert
Cuisine: American
Servings: 60 3" cookies, approximately
Calories: 35kcal
Author: Shani W.

Equipment

  • Stand Mixer with whisk attachment or paddle attachment
  • Whisk
  • Silicone Spatula
  • Small Mixing Bowls if coloring icing
  • Spoons if coloring icing
  • Icing Bags
  • Kitchen Scissors

Ingredients
  

  • 5 tablespoons meringue powder
  • 8 - 10 tablespoons warm water divided
  • 16 ounces powdered sugar 1 pound
  • 2 teaspoons clear vanilla extract optional
  • 1 teaspoon light corn syrup
  • ½ teaspoon cream of tartar
  • gel food coloring optional - if coloring the icing

Instructions

Plain White Royal Icing

  • Using a handheld whisk, whisk together the meringue powder and ¼ cup of warm water in a mixing bowl until bubbly and light.
  • Pour in the powdered sugar, vanilla extract, corn syrup, and cream of tartar.
  • Mix for five minutes using a stand mixer (with a whisk or paddle attachment), until the icing comes together. Scrape down the sides, if needed, halfway through with a silicone spatula.
  • If the icing still isn't coming together, add 1 more tablespoon of warm water while mixing. Once this step is done, it will be thick and smooth.
  • If you ARE coloring your icing: Stop here and go to the next section of instructions.
    If you are NOT coloring your icing: continue on to the next step in this section.
  • Whisk in a ¼ teaspoon of warm water at a time, using a handheld whisk/silicone spatula, until the royal icing is silky smooth.
    You want to use the "15-second test": Stick a silicone spatula into the icing, and then drizzle it back into the bowl. Time how long it takes for the icing drizzle to fully re-incorporate into the rest.
    Aim for 10-15 seconds for the perfect consistency. Remember, add small amounts of water at a time; you can always add more, but you can't take it away!
  • Once the 15-second test has been passed, you're ready to add everything to an icing bag, cut a small hole in the tip, and decorate. See the recipe notes for extra decorating tips. Enjoy!

Colored Royal Icing

  • If you're coloring your icing, separate them into smaller mixing bowls.
  • Color each bowl using get food coloring. Note: the color will deepen slightly as it settles and dries.
  • Once each bowl is colored to your desired hue, go ahead and add a ¼ teaspoon of warm water at a time to each bowl. Incorporate it using a handheld whisk/silicone spatula until it passes the "15-second test".
    This is where you stick a silicone spatula into the icing, and then drizzle it back into the bowl. Time how long it takes for the icing drizzle to fully re-incorporate into the rest.
    Aim for 10-15 seconds for the perfect consistency. Remember, add small amounts of water at a time; you can always add more, but you can't take it away!
  • Once the 15-second test has been passed, you're ready to add each color to icing bags, cut a small hole in the tip, and decorate. See the recipe notes for extra decorating tips. Enjoy!

Notes

Easy Cut-Out Sugar Cookies
For a simple recipe for sugar cookies that bake up flat, don't spread, and don't even require any chilling - see my recipe for Cut Out Sugar Cookies.
The Perfect Royal Icing Consistency
As mentioned above, you want to use the "15-second test" for perfect royal icing. 
  1. If you're coloring your icing, go ahead and separate into smaller bowls and color each bowl using gel food coloring. The shade will slightly darken after it sets completely.
  2. Add ¼ teaspoon of warm water at a time to each bowl, incorporating it using a hand whisk/silicone spatula until it passes the "15-second test".
  3. You should be able to stick the spatula/whisk into the bowl, lift it up, and drizzle the icing back into the bowl. Time how long it takes for the drizzle to fully incorporate into the rest of the icing.
  4. If you're in between 10-15 seconds, you're ready to go!
Decorating Tips for Royal Icing:
Cover any bowls of icing that you aren't actively using with a damp paper towel or kitchen towel.
Color the icing before adding enough water to pass the 15-second test - this is because gel food coloring will have an effect on how much water you need to add.
To decorate cut-out sugar cookies, I like to line the outside of the cookie with a thin line of icing, then "flood" the inside with more icing until covered. See the photo instructions in the recipe post for a visual detail!
Once the cookies are iced, let them dry, uncovered, for 1-2 hours. You can also speed up the process by setting a clean fan 4-6 inches away from the cookies; not close enough to have direct air on them, but just a gentle flow.
Storage Tips for Royal Icing:
If you're storing royal icing for later, make the icing just a bit thinner than we want. It will thicken up in the refrigerator or freezer.
Store in a tightly sealed icing bag that has been placed in an airtight container. It will keep in the refrigerator for about 2 weeks, or in the freezer for up to 2 months.
When you're ready to decorate, thaw overnight in the refrigerator. Finally, let the icing bags come to room temperature on the counter.
 

Nutrition

Calories: 35kcal | Carbohydrates: 8g | Protein: 0.1g | Sodium: 0.3mg | Potassium: 5mg | Sugar: 8g | Calcium: 0.2mg | Iron: 0.01mg