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.
You sure can, @ Sarah!
Can I omit the cream of tartar in the royal icing?
Yes, @ Heny, you can. 🙂
Hi,
Just to clarify – everything gets mixed in one bowl, right? And at what point would you add the vanilla flavoring?
HI @ alle: Yes, all one bowl. At the same time as the water, for the vanilla.
have fun!
Hi, your tips and information are great, but do you have some video, in which you are doing this recipe??
Hi @ Priscilla: It’s coming soon! As soon as our kitchen renovations are done, it’ll be on my list to do.
Can we omit the Cream of Tartar? I just realized I’m out! Can I use lemon juice instead?
Hi @ Lynette:
Yes, you can use lemon juice instead. They both act as a kind of stabilizer of the icing, but unless it’s crazy humid out, I’ve noticed the icing is fine without the cream of tartar.
Have fun decorating!
Hi Marian! I read about your 10 second rule but for your cookies do you tend to make the icing towards the 5 or 10 second mark?
Hi @ Christy: Towards the 10 second mark. I have a video on it in the video category section, if you like. (Category section can be found at the top of the site).
Hi there! About how many cups does this recipe make?
hey marian, your doing great!
i wanted to knw if can i use your royal icing recipe forcake decorating like covering the it instead of a fondant and even for decorating?
In England, royal icing was (is?) traditionally used to cover a cake, but it is a harder, crunchier frosting, so many people don’t prefer it for that. I do like (and others seem to), to use if for decorations on the cake though. Those are easy to take off.
When on a cookie, I do like the combination of royal icing on the cookie… Maybe you’ll like it on a cake! If you try it, please let me know.
Hope that helps!
thank you so much for the reply. yup i am planning to apply your royal icing recipe on my cake and once i do that i’ll definitely let you know 🙂
Looking forward to it. 🙂
Hi Marian!! Thanks for sharing your tips and recipes, I’ve learned a lot from them… But right now I’m stuck and frustrated!! I can’t seem to get the royal icing recipe done… I followed the instructions carefully and my icing came out puffy like a marshmallowy texture… It pipes well but it doesn’t dry completely I waited a day an a half and nothing! The icing doesn’t look shiny and if I touch it feels soft and gets smudged… HELP PLEASE!!!
Hi Michelle, I’m wondering if it’s humid where you live? Or, does it look like #3 in this post?
https://sweetopia.net/2010/12/10-keys-to-cookie-decorating-success-or-10-mistakes-to-avoid/
Yes!! And yes!! 🙁 it was a bit humid that day… Now it’s just very hot! And I beat it for about 10 min… I remember cause I use a timer that day… Maybe I over did it with the hand whisk :/
HI Michelle, a bit of both may happened. Working in a room with a dehumidifier always helps in the summer too.
xo
Guess I’ll have to buy one… Thanks a lot for your quick reply and helpful tips, I really love your work!!
hi marian!
your foing a wonderful job 🙂
i tried ure cookies and they were amazing =D, everyone in my family luv’d them.
i am gonna try royal icing but the problem is i couldnt find the meringue powder what i found was Just egg white powder. so bow which recipe should i follow this one or the eggwhite recipe u hav given. and how many spoons of this powder will i hav to use?
That’s great, thanks gazala!
I’m actually not sure how much egg white powder to use, as I’ve never tried it. My guess would be to use the same amount as the meringue powder though, and add a little vanilla to your icing for flavour, as well.
Try it out once on a “practice”/just for fun batch of cookies, and see how it goes. Would love to hear how it went! xo
Hello. I have the same problem. I would need to import Meringue Powder from the US. and that’s really expensive so I bought the Egg White powder. It’s pretty much the same. I am using the same amount as if using Meringue Powder and my Icing turns out fantastic every single time! 🙂 I just add, as mentioned in Marian’s post, 1-2 teaspoons of vanilla (or different) extract for a nice flavour.
Hope this helps, even though your post is a bit older 🙂
Hello Marian!
I decorated my first cookies today and used your Royal Icing Recipe! Thank you so much!! They worked out so much better than I expected, considering that they were my first!! The Icing’s texture and consisteny was so smooth and perfect, it was so much fun decorating the cookies and it won’t be the last time 🙂
Thanks!
Jennifer, that’s awesome! I’m so glad to hear it!!
Thanks for sharing your recipes. Do you know how to convert the 2.25 pounds of powdered sugar in order to use measuring cups? Can I use wilton gel colors to tint the icing? Thanks
Hi Janice!
Here’s my conversion chart for you:
https://sweetopia.net/2013/06/weight-conversions-for-common-baking-ingredients-free-illustrated-printables/
xo
Hi there
Thanks for this blog it should prove really helpful. I wondered if your icing sugar was just standard icing sugar or if it was the specialised Royal icing sugar? We have both in the UK but I wondered if you knew if one was better than the other?
Many thanks
Hi Gemma,
I use the standard icing sugar, I think, as there’s only one type available here. xo
I sooo love ur recipes and I wanted to make the royal icing….but there is no cream tartar o meringue powder in my country. Do u have any alternatives?
Thank you
HI Lily,
I do have classic royal icing made with egg whites, but i prefer with meringue powder in case there’s an issue of serving a recipe with raw egg whites in it. If you can’t find meringue powder and would prefer not to buy on line, here it is: https://sweetopia.net/wp-content/uploads/2011/12/Classic-Royal-Icing-Made-with-Egg-Whites.pdf
Hi there! Thank you so much for this perfect recipe.
If I make it in advance how long will it last if its covered?
Hi Jeanette,
Here is a post for you:
https://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
xo
Hi! I very much enjoy your blog. I am a relatively seasoned cookie decorator and have used your icing recipe since I came across it a few years ago and have always had much success. I have had a bit too much time on my hands lately and am falling into the “fixing something that is not broken” trap.
For making thicker icing, do you recommend adding less water from the get go or adding more sugar as needed? As I type this, it seems like a remarkably silly question, but I am still curious as to what you have to say. I tried beating on a higher speed and was not happy with the results.
Hi Alaina,
If I’m making this recipe as is, but would like it thicker, I would probably add more icing sugar at the end. It’s a pretty thick recipe as is, without adding water at the end for cookie decorating consistency. Hope that helps!
Hi
I like so much your blog!
This post is very interesting and helpfully and the picture it’s so cute 🙂
what is cream of tartar?
there’s in a normal supermarket or in special shop
In barcelona I can’t found it
Hi, Love your style! What is the recipe for royal icing with egg whites or with egg white powder. Do I reach the same effect?
HI Constanza,
Here is a post for you:
https://sweetopia.net/2012/10/can-you-use-anything-besides-egg-whites-or-meringue-powder-in-royal-icing/
Hi Marian,
I noticed on the label for the merengue powder I have that it already has cream of tarter… It is the Wilton brand. Do you know what will happen if I omit the 1 tsp of cream of tarter? BTW I’ve been using your recipes for the sugar cookies and icing and my friends and family love it!
Thanks from sunny Florida 🙂
Isabel
Hi Isabel,
If I’m using Wilton, I find it works with or without the cream of tartar. Happy decorating! xo
Ive made a batch of royal icing, decorated my cookies, but they’ve dried spongy and non glossy, can you tell me what I did wrong? Thanks
Hi Cassie,
Does it look like #3 in this post? https://sweetopia.net/2010/12/10-keys-to-cookie-decorating-success-or-10-mistakes-to-avoid/
Hi,
I’ve just discovered your blog and can’t wait to try out your recipes 🙂
I just have one question, I’m not sure about the rest of the world but in Australia we have pure icing sugar and icing mixture, icing mixture is obviously cheaper and it doesn’t clump like pure icing sugar, so I prefer to use it. I know that with certain recipes (macarons, meringue etc) you have to use pure icing sugar. Will the royal icing work with icing mixture or does it have to be pure icing sugar? From what I know icing mixture just has added starch in it.
Any help would be great 🙂
Thank you in advance, love your videos and blog already!!
That’s a really good question! I actually don’t know… It would depend on the amount of starch in it I think. The icing sugar here has about 3-4% cornstarch content. Hmm. I wonder if you wouldn’t mind posting that on my facebook page and see if someone responds. Good luck!
Thanks Marian
I’ll give it a shot when I decide to make biscuits (seems like I’m always busy and run out of time, or ingredients, to do the things I want lol)
I’ll make a batch with pure icing and icing mixture and I’ll let you know how it goes if anyone else has the same question.
Thank you for replying!
Hi Marian,
I am sure you have answered this question before but I cannot seem to find the answer on your blog. What does the cream of tarter do in the icing and what does the meringue powder do? I have used your royal icing recipe quite a few times and the icing gets so rock hard I am not sure i like that. Is there any thing to do to make the icing not so rock hard?
Thanks~ Misty
Hi Misty,
The cream of tartar acts as a stabilizer for consistency and does contribute a tiny bit to making the icing hard (it still dries somewhat hard without it). For example, if I were to make a gingerbread house royal icing, I would add a Tablespoon of c. of tartar to make it a stiffer icing.
The meringue powder is a safe egg substitute and it contributes to the stiffness of the icing as well. I recommend trying this recipe (of course, lol), and seeing if you like it. Pls let me know! xo
Hi, I was hoping to make a half sized batch of icing, would I need to halve everything exactly? Thank you, Laura
That’s right, Laura! 🙂
hi, can I change cream of tartar with other? cz I cant eat it :’)
maybe vynegar with lime water can works?
Hi Intan, you can take it out of this recipe no problem.
I made this recipe and it looked amazing! The taste is really good too. I have a question: what should be the consistency of the royal icing when you taste the decorated cookie? I mean, when I took a bite, it felt like the Royal Icing was a super-thin-sand; the icing was very delicate to the touch too. I remember when I used -years ago- egg whites instead of meringue powder and it was harder to the touch.
Hi there Adolph,
It generally gets harder teh longer you let it dry. xo
Hi, is there a substitute for meringue powder? I don’t think we have meringue powder in where I live in. Thanks 🙂
Hi Joanna,
Here is a post for you. xo
https://sweetopia.net/2012/10/can-you-use-anything-besides-egg-whites-or-meringue-powder-in-royal-icing/
I’m sooooo glad I found you. You helped me discover the wonders of flooding cookies! My baking life will never be the same!
🙂
Hi I finally bought meringue powder! But I’m not good in scaling down your recipe. Can you help? I won’t be able to do so much at one go. Or is there a way to store them? For like a month?
Hi Mae,
Here is a post for you:
https://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
xo
Can I replace the meringue powder –> the raw egg whites?
Hi Svetlana,
Here is a post for you:
https://sweetopia.net/2012/10/can-you-use-anything-besides-egg-whites-or-meringue-powder-in-royal-icing/
How do you store your Royal Icing?
https://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
I finally whipped up the royal icing. After 10 minutes the mixtures volumize but super thick. Thus I thin it further with water… But I add 1/2 tbsp everytime and mix too scared to over do it… But after many tablespoonful, doesn’t seems to thin out… Is it normal? Shd I just continue to add water till I get your 10seconds consistency? I try to use easy to pipe but does not smooth out with shakes… Please guide… I still have leftover too much to finish up… Tried to make Santa head transfer but Wilton Christmas red only give me pink after adding so much red…
Hi Mae,
Yes, if it’s a dry season where I live, I have to add more water – even about 1/4 of a cup! Over time I’ve been able to get better at looking at the icing and knowing how much I will need. It can get frustrating at first though, I know. xo
If that’s you on the second email too, you can send me photos at sweetopia AT inbox DOT com
Hi I did some decor on sugar cookie … Sadly it’s terrible can I show you pics to get some pointers from you? Will need email addy. Thank you.