Good royal icing recipes are hard to come by, let alone magical ones. Treat your treats to this sublime icing recipe, passed down through generations of mythical fairies.
For a FREE, sharable, printable version: click here.
An alternate version was submitted and accepted on They Draw & Cook, which you can find here.
For instructions on finding icing consistency for cookie decorating, click here.
Thanks to my amazing designer/art director Arthur Kononuk, for creating this adorable illustrated recipe and intro for me! I love it and hope you do too.
Update; the word meringue in step one has been misspelled, so I’ve corrected the printable version, but have left the original up in this post, in case replacing it would break the links on Pinterest.
xo,
Marian
p.s. I linked this post up to Tidy Mom’s I’m Lovin’ It.
Sylvia says
This has probably been asked/answered, but I can’t seem to find it. 🙁
When using the Wilton meringue powder (which has cream of tartar in it) do I still need to add cream of tartar when making your royal icing recipe? Thanks!
marian says
Love Americolor squeeze bottles, and they seem to bleed less during humid seaons, @ Amanda.
Hi @ Taylor: Cream of tartar helps stabilize the icing (helps with setting/drying), but the icing is still fine without it. About your friend mixing the icing, please share a little more detail -I’m not sure I understood what you meant.
Hi @ Nicole: Here’s a post for you: https://sweetopia.net/2012/10/can-you-use-anything-besides-egg-whites-or-meringue-powder-in-royal-icing/
Hi @ Shauna: It’s hard to say without having experienced/tasted the recipe you made, so my suggestion is to try this recipe once with the meringue powder and see if you like it.
Bonjour, @ jacynthe: Je m’excuse, mais je ne comprends pas ton question. Peut-etre essayer le Google translate?
Hi @ Tahira: Yes, that does sound like it went bad. Perhaps you are in a much warmer climate than I am, as the has never happened to me. I also have never used straight egg whites, only meringue powder. I would definitely suggest refrigerating, yes.
Hi @ Sylvia: No, that’s fine without it. I still do, but it just adds that little bit more stabilization/quicker drying time. (not a whole lot).
Taylor says
Thanks! And I meant could you mix this royal icing by hand or did my friend just get lucky on the good turnout when she used this recipe?
Annabelle says
What is the address to find your RI recipe written simply with no pictures or artsie drawings? Thanks.
Annabelle says
Sorry, forgot to say that the clickable address above the cute drawings does not work.
Marian (Sweetopia) says
Yes, you can do it by hand, @ Taylor, it’s just a little more work and a few more air bubbles would be incorporated do to all the ‘hand action’. 🙂
Hi @ Annabelle: It’s in my Cookie Decorating Tutorial (the butterfly cookies), and the link is fixed… thank you!!
Amanda says
Is there a difference between royal icing and flood icing?
marian says
@ Amanda: They are the same thing, but flood icing refers to a runnier consistency to flood the cookie.
Helena says
Hey Marian,
I just wanted to thank you so much for all your tutorials! I am venturing into the world of sugar cookie decorating this christmas and your tips and videos have taught me so much!
Just a quick question, i know its not related to the post above, but what are some tips for rolling out cookie dough for sugar cookies evenly if you do not have those elastics for the ends of the rolling pins?
Thanks so much again!
Heidi says
Hi Marian,
I would like to try this recipe for royal icing. I was wondering if you have ever made snowflakes out of it? I see that everything you do is with cookies, have you ever done Christmas cupcake toppers out of this recipe? Any suggestions? I’ve only ever tried a royal icing recipe once before. Not a terrible experience, definitely something that needs practice though! Your cookies look amazing!
Thanks,
Heidi
Marian (Sweetopia) says
Hi @ Helena: Yes, you can use those (the ones which usually come with fondant rolling pins), but sometimes they’re not thick enough. I used to use perfection strips – http://www.amazon.com/Country-Kitchen-SweetArt-Perfection-Strips/dp/B0006B4H5C but now I just eye-ball it. (not perfect, but faster).
Hope that helps!
Hi @ Heidi: Do you mean royal icing snowflakes? (royal icing transfers?) Kind of like this idea: https://sweetopia.net/2011/01/valentines-love-cupcakes/
Helena says
@ Marian (Sweetopia):
Thanks again for the tips!
With your help, I think I am prepared for my venture into the world of sugar cookie art!
marian says
My pleasure, @ Helena, have fun!
Heidi says
@ Marian (Sweetopia):
Hello again,
Yes I guess they would be like transfers, if that’s what you call them. I would pipe them on parchment or wax paper and allow them to dry, then use them as a topper for cakes or cupcakes.
I went ahead and gave it a shot, they look great, just waiting for them to dry a little more.
If they hold without falling apart, they should be beautiful!
Thanks for the recipe, so far very happy with it! 🙂
Heidi
marian says
Hi @ Heidi, super! Make sure to add them to your cake or cupcakes last minute as the RI will absorb the buttercream’s grease over time.
Chomel Yang says
Hi Marian!
Love your website, got a couple of questions:
1. I am trying to make the gingerbread house, but the person that I am giving to is not a fan of gingerbread, can I use the normal sugar cookie to replace the gingerbread?
2. I love your pink colour gingerbread house, can I know what do you use for the roof? What are those round sweets called?
Thanks for everything!!
Chomel
Suzanne says
How many dozen does this recipe cover?
marian says
About 3 dozen medium sized cookies @ Suzanne. Numbers vary with the size and thickness of cookie.
Hi @ Chomel Yang:
1) Yes, you can
2) Necco wafers
Have fun decorating!
Chomel Yang says
Hi Marian
Thanks!!! (:
Suzanne says
@ marian:
Thanks@ Chomel Yang:
Chris Johnson says
Hi…I did exactly what it said above and it still seemed a little thin and it got little bubbles. Any suggestions??
marian says
Hi @ Chris Johnson: Usually it’s a little thick after mixing and needs to be thinned out to the right consistency. Maybe check the measurements. You can always add more icing sugar (confectioner’s sugar) to thicken it up a bit, and if you’re noticing bubbles, stir them out slowly with a spatula before you put the icing in your piping bag. Hope that helps!
Michelle says
Does this icing get rock hard? I’m going to do cookies for a Polar Express party for small kids. I don’t want anyone to break a tooth 😉 Thanks!
marian says
Ha ha@ Michelle: It’s hard but not that hard. 😉
Lobna says
Hi sweetie…
Thanks alot for that versatile wonderful learning experience you’re offering…
Just wanted to know what’s the “cream of tartar” & what can be used instead…?!
also if it happens that no meringue powder can be found… can I replace it with egg white…?! & how much…?!
Thank you in advance…
marian says
Hi @ Lobna: You can leave out the cream of tartar… it helps stabilize the icing a bit, but it’s not a big deal.
Here is a post for you about what to use instead of meringue powder;
https://sweetopia.net/2012/10/can-you-use-anything-besides-egg-whites-or-meringue-powder-in-royal-icing/
and here is a post with royal icing recipe made with egg whites:
https://sweetopia.net/wp-content/uploads/2011/12/Classic-Royal-Icing-Made-with-Egg-Whites.pdf
Lobna says
Thank you… Thank you heaps sweetie for the great help & the prompt reply…
Michelle says
Thanks so much for the swift reply!!
Alice says
Hellow, first of all congratlation for your site and your videos they are very helpful…I have a problem with the royal icing, when it finaly dry, my cookies smell like egg..a very disturbing smell…Is this ok ?
marian says
Hi @ Alice: Are you using the meringue powder?
Alice says
@ marian:yes
Carla says
First, I love your site and your cookies are works of art, thank you for sharing them. My question is about the mixer, I only have a hand mixer so no paddle, will this still work?
Marian (Sweetopia) says
@ Alice: Mine don’t smell that way, so I’m wondering if you live in a humid/warm environment? Maybe your ‘room temperature’ is a bit too much on the warm side. If that’s the case, working in a room with A/C and a dehumidifier (i have a small portable of each), should do the trick. Sorry it’s not easier than that! Humidity wreaks havoc on baked goods and eggs.
marian says
Hi @ Carla: Mixing with a hand mixer is a little more work, can be hard on the motor, and will incorporate more air, but can still be done. Have fun decorating!
Jenny says
Hi Marian, first of all thank you for the amazing recipe. One question, how long does it keep for? I made it yesterday and stored it in an air tight container at room temp and planing on using it on Thursday. Should it be in the fridge? Thanks!
marian says
Absolutely, @ Jenny: Here’s a post for you:
https://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
Jenny says
Thank you so much 🙂 @ marian:
Panagiota says
Hi Marian,
I need your help please!! Every time that I make royal icing with meringue powder (the Wilton one), it doesn’t dry smooth but instead it looks granular and is brittle to touch. Do you know what goes wrong?
Ps I do follow the recipe exactly.
Thank you!
Jeff says
First, thanks Marian for sharing your knowledge. I find your edible art amazing.
I made this royal icing and did the 10 second rule. Love how it flows and how you can work with it. However, my wife, the actual baker, I am just the hired artist to help on sugar cookies. She was wondering if there is a way to make this recipe “glossy” as when it dries it is rather dull. I am thinking the only way is with luster dust treatment, but thought I would gamble and see if you had any ideas.
thanks again.
Jeff
Kristen Johnson says
I am wondering the same thing about the dull appearance of the icing. I see that some of your cookies on your You Tube videos seem to have the dull appearance on the icing, but others have that glossy appearance. I know Martha Stewart has glycerin in her recipe, but I don’t see that in yours, and I have also heard that if it goes dull that there is too much water in the recipe, but I just don’t have the experience here and know you will have the answer or can direct us to someone that does. Thanks so much for your help!
marian says
Hi @ Jeff and @ Kristen Johnson: Sometimes my photos are taken when the icing is still wet… and here’s a post on shiny royal icing for you:
https://sweetopia.net/2011/11/gluten-free-coconut-cupcakes-with-coconut-frosting-shiny-royal-icing/
Jeff says
Marian, thanks for that very detail answer. In short my thought of a luster treatment is the best way to get shine. OMG, the decorations on the sugar cookies look great. Not as great as yours but a lot of inspiration from yours are on our cookies now. Thanks again.
Jeff
Ericka says
How long can you keep the icing in a piping bag? I’m thinking of doing the flood one night then fine details the next night. Do I have to make a new batch of icing or can I use what’s left in my bags? I’m planning on making xmas tree cookies and icing with red, green, and white.
Jen says
Thanks for sharing your royal icing recipe! It worked great for the Rice Krispie houses I made with my young daughters!
http://leaandlars.blogspot.com/2012/12/not-gingerbread-houses.html
marian says
Would love to see pics, @ Jeff, if you’d like to share them on my Facebook page!
Hi @ Ericka: Here is a post for you; https://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
What a fantastic idea, @ Jen! I love it!