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.
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!
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!
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/
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?
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/
Hello,
Can you tell me what the purpose of cream of tartar is?
Does this recipe dry rock hard ?
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!
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?
Hi Jan, you can leave it out, yes. Happy decorating!
I really love your cookie tutorials.
Aw, thanks! I appreciate the comment Grace!
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?
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!
Thank you very much!! I can’t wait to start baking!
sweet illustration, thanks for the reciep 😉
🙂 Thanks Soda!
Hi! I love your website! I was wondering if have a recipe for royal icing in a smaller amount. Thank you.
Love how you made this recipe into an image! Great way to explain how its done!
If I don’t have a standing mixer, is it possible to whisk it just by hand?
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!
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?
Hi Jane,
Here are my conversions:
https://sweetopia.net/2014/11/baking-conversions/
Happy baking!
Hi Marian,
I was just wondering how the icing should be stored overnight ?
Thanks,
Breann
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!
I love the illustration of the royal icing recipe. I am someone who loves pictures over just words. Lol
Thanks, Bernadette! I’m the same. 🙂
Hi do you use liquid food coloring or paste when coloring your icing?
Hi Laura,
I use the gel paste. Happy decorating!
Can I substitute egg white instead of meringue powder? and how would I do that?
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/
Hello. How I can make my icing glossy after its dry? Thanks.
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.
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!!!
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/
Hi Sweetopia, do you know this recipe is peanut free? Or do you know of any peanut free royal icing recipes?
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!
Hi Brea,
Thanks so much! 🙂
Hi Marian,
I was wondering what would be the conversion of the powdered sugar to cups, also how much does this recipe make
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!
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!!!
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!
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.
Hi!!!
How are you?
Can you say for me what’s meringue power?
Exist here in Brazil????
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/
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.
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. =-)
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.
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
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
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/