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.
Elyse says
Approximately how many cookies will one batch of this cover? I’m making 160 3″ circles, 80 of one color and 80 of another. Thanks for any help!
Ashley says
I am making cookies for my twins’ 2nd birthday, and was planning on using your recipe. Does the icing dry matte or does it have a shiny finish? I would really like a slightly glossy look. Thanks!
marian says
Hi Ashley,
It dries matte but there are some options to help it look a bit shiny. The bottom of this post goes over some options:
https://sweetopia.net/2011/11/gluten-free-coconut-cupcakes-with-coconut-frosting-shiny-royal-icing/
vickie says
Does the frosting dry very hard? i don’t like it to be too hard but i like the shiny look and want to be able to stack them. is this the right recipe for me?
marian says
Hi Vickie,
It dries pretty hard – enough that you can stack them. The inside is usually a little soft. The icing dries matte… Here is a post to hopefully help you with that (bottom of post):
https://sweetopia.net/2011/11/gluten-free-coconut-cupcakes-with-coconut-frosting-shiny-royal-icing/
Jennifer says
Hello,
Can you tell me what the purpose of cream of tartar is?
Does this recipe dry rock hard ?
marian says
Hi Jennifer, it acts as a stabilizer, and is especially useful for royal icing for gingerbread houses. You can take it out if need be, for cookies.
I just answered a similar question for the 2nd half of your questions. Happy decorating!
Jan says
Dear Marian,
in Germany I can’t find Cream of Tartar. Can I leave it off? I have Meringue Powder by Wilton which lists Cream of Tartar as an ingredient. Should I use 6 Tbs instead of 5?
marian says
Hi Jan, you can leave it out, yes. Happy decorating!
Grace says
I really love your cookie tutorials.
Marian (Sweetopia) says
Aw, thanks! I appreciate the comment Grace!
Madison says
Can I use regular powdered sugar? Also, I do not have a way to measure out 2.25 lbs. Is there an amount using cups?
marian says
HI Madison,
Yes, icing sugar is powdered sugar (or confectioner’s sugar). I have my measurement conversion info. here if you like;
https://sweetopia.net/2014/11/baking-conversions/
Happy baking!
Madison says
Thank you very much!! I can’t wait to start baking!
soda says
sweet illustration, thanks for the reciep 😉
marian says
🙂 Thanks Soda!
Dawn says
Hi! I love your website! I was wondering if have a recipe for royal icing in a smaller amount. Thank you.
Julie Henriksen says
Love how you made this recipe into an image! Great way to explain how its done!
jane says
If I don’t have a standing mixer, is it possible to whisk it just by hand?
Marian (Sweetopia) says
Hi Jane,
You can, it will just take a lot of arm work and whisking by hand may incorporate more air than with the mixer and paddle attachment, but it is doable!
Jane says
Hi,
I am going to try this recipe and am just wondering how big your tablespoons are. In Australia they are 20mls, they are 15mls in the US aren’t they?
marian says
Hi Jane,
Here are my conversions:
https://sweetopia.net/2014/11/baking-conversions/
Happy baking!
Breann says
Hi Marian,
I was just wondering how the icing should be stored overnight ?
Thanks,
Breann
marian says
Hi Breann,
Here is a post for you:
https://sweetopia.net/2011/01/how-do-you-store-royal-icing-and-how-long-can-you-keep-it/
Happy decorating!
Bernadette says
I love the illustration of the royal icing recipe. I am someone who loves pictures over just words. Lol
Marian (Sweetopia) says
Thanks, Bernadette! I’m the same. 🙂
Laura Oneal says
Hi do you use liquid food coloring or paste when coloring your icing?
Marian (Sweetopia) says
Hi Laura,
I use the gel paste. Happy decorating!
Sarah says
Can I substitute egg white instead of meringue powder? and how would I do that?
marian says
Hi Sarah,
Here is the recipe I use with egg whites:
https://sweetopia.net/wp-content/uploads/2011/12/Classic-Royal-Icing-Made-with-Egg-Whites.pdf
And some other options as well:
https://sweetopia.net/2012/10/can-you-use-anything-besides-egg-whites-or-meringue-powder-in-royal-icing/
Lena says
Hello. How I can make my icing glossy after its dry? Thanks.
marian says
Hi Lena,
Mine is never as shiny when the icing dries, and I wanted to know the same thing you did, so did some experiments and shared them at the bottom of this post here:
https://sweetopia.net/2011/11/gluten-free-coconut-cupcakes-with-coconut-frosting-shiny-royal-icing/
Some cookie decorators say drying the icing with a fan helps too.
desmond says
Hi!! I love your videos and blog, I was wondering does this recipe work with piped string works that’s not on a surface but piped like into Strings that hang?? Please answer!!!
marian says
Hi Desmond,
I have used this recipe with stringwork; here is an example; https://sweetopia.net/2014/10/video-royal-icing-stringwork-spider-web-cookie-pops/
Sara says
Hi Sweetopia, do you know this recipe is peanut free? Or do you know of any peanut free royal icing recipes?
Brea Craig says
Marian, I love your blogs, recipes, and tutorials, but I love most of all that you respond to questions in your comments section. That is pretty awesome!
marian says
Hi Brea,
Thanks so much! 🙂
Anya says
Hi Marian,
I was wondering what would be the conversion of the powdered sugar to cups, also how much does this recipe make
marian says
Hi Anya,
Here are the conversions I use:
https://sweetopia.net/2014/11/baking-conversions/
This recipe makes approximately 1 kg of royal icing or about 4 cups.
Hope that helps!
Brittney McCaskill says
Hey, Loving your blog and tutorials. I’ve learned so much from your 10 second rule, but a 2 questions. Just clarifying, you use the same icing for outlining, flooding, adding details on the dried flood icing? (just in different tip sizes) 2. What effect does cream of tartar have on your icing? I use the basic same recipe, except no cream of tartar and I add corn syrup. Thanks!!!
marian says
Hi Brittney,
For the most part, I do use the same icing to outline, flood and do most of the details. I just vary the tips accordingly.
I do use thicker icing for stenciling, for details like these flowers on these cookies; https://sweetopia.net/2014/09/lettered-cookies-royal-icing-transfers/ and for gingerbread house royal icing. https://sweetopia.net/2011/12/gingerbread-house-royal-icing-video-kitchenaid-7-quart-mixer-giveaway/
If I’m flooding a really large area, I’ll outline, let that set, and use a 5 second icing to flood. I don’t have many examples, just the one I can think of right now:
https://sweetopia.net/2014/12/video-nutcracker-decorated-cookies-2/
Hope that helps!
Kim says
What brand of meringue powder to you use? I tried Wilton and it was horrible! I added vanilla because it was not listed as an ingredient.
Maria Regina says
Hi!!!
How are you?
Can you say for me what’s meringue power?
Exist here in Brazil????
marian says
Hi Maria,
Meringue powder is a mixture made with sugar, pasteurized dried egg whites, cornstarch, gum arabic, stabilizers, and usually includes vanilla flavouring. It is used to add volume, stiffness and is often preferred over real egg whites due to food safety concerns. The more you use in your royal icing recipe, the harder the icing will dry. Meringue powder is not usually sold in grocery stores but can be found in bulk food stores, baking supply stores or on the internet.
For more definitions, I do have a glossary here:
https://sweetopia.net/glossary/
Here are some alternatives if you can’t find it in Brazil:
https://sweetopia.net/2012/10/can-you-use-anything-besides-egg-whites-or-meringue-powder-in-royal-icing/
Damara says
Hi there,
Great website! I’ve seen so many variations of royal icing. What is the purpose of the cream of tarter in this recipe? I’ve seen both variations.
Andy says
I just noticed that my can of Wilton meringue powder has cream of tartar in it. will I still need to add the tsp as directed above? Thanks Marian. I love your site, and you have inspired me to take my passion for baking and decorating much further. Thank you. =-)
Leigh Jessen says
hello. I absolutely love your work, inspiration and videos but I’m so wanting to decorate cookies and cakes like you do. Do you offer classes? I searched your website and note you live in Barrie area. I live in Victoria harbour and would love to learn how to do royal icing properly. Mine never turns out. Perhaps you can recommend someone? Thanks again. I love your site.
marian says
Hi Leigh,
Awww, thanks so much! We’re practically neighbours! I do teach high school classes but just don’t have the time to do private classes right now. I would recommend the Bonnie Gordon College of Confectionary Arts. I took the cookie class there years ago and it was excellent. (Their banner is to the right in the side bar of the blog).
Thanks again for your compliments! xo
Lindsay Lanteigne says
Hi! I love your work! Have you ever added corn syrup to your royal icing? I’ve been enjoying the addition of cream of tartar. Not sure if I should add both?
Thanks for your time…and Happy Easter!
~Lindsay
marian says
Hi Lindsay,
Would you please let me know how you’ve specifically enjoyed the addition of cream of tartar please?
I have tried adding corn syrup and you can see the results of my experiments at the bottom of this post here:
https://sweetopia.net/2011/11/gluten-free-coconut-cupcakes-with-coconut-frosting-shiny-royal-icing/