Ingredients
Equipment
Method
Step 1:
- Add the meringue powder and water to a large mixing bowl. Whisk on medium speed until the mixture becomes frothy and slightly thickened.
Step 2:
- Add the cream of tartar and mix briefly to combine.
Step 3:
- Gradually add the confectioners’ sugar, mixing on low to avoid dust clouds.
Step 4:
- Once all the sugar is added, increase speed to medium-high and beat for 5–8 minutes until the icing becomes thick, glossy, and forms soft peaks.
Step 5:
- Add the clear vanilla extract and mix just until incorporated.
Step 6:
- Adjust the consistency based on decorating needs:
- Thicker icing (for outlines & lettering): Add more powdered sugar.
- Thinner icing (for flooding cookies): Add water ½ teaspoon at a time until it flows smoothly.
Step 7:
- Divide into bowls and add gel food coloring if desired.
- Keep bowls covered with plastic wrap touching the surface so icing doesn’t dry out.
Notes
🧊 Storage & Reheating
Store icing in an airtight container at room temperature for up to 1 week.
Re-whip for 10–20 seconds before using again.
Do not refrigerate or freeze — this can break the texture.
🥄 Variations
Almond Bakery Style: Replace vanilla with clear almond extract.
Bright White Icing: Add one tiny drop of purple gel coloring to counter yellow tint.
Extra Smooth Flooding: Add 1 teaspoon corn syrup for shiny finish.
Marble Design: Drip different colors onto wet icing & swirl with toothpick.
❓ 10 FAQs
Can I use egg whites instead of meringue powder?
Yes — but meringue powder is safer and more stable. Why clear vanilla?
It keeps the icing bright white instead of ivory. How do I know the icing is stiff enough?
It should form soft peaks that hold but don’t droop too much. Why is my icing grainy?
Mix longer — royal icing needs time to smooth. Can I thin the icing too much?
Yes — add water very gradually. What food coloring works best?
Gel coloring — liquid food color can thin icing. Why is my icing cracking when dry?
It may be too thick — thin slightly next time. Can I use flavor extracts?
Yes — stick to clear extracts. How long does it take icing to dry?
8–12 hours at room temperature. Can cookies be stacked after drying?
Yes — once fully dried, they won’t smudge. 🏁 Conclusion This Royal Icing is smooth, stable, and beautifully workable — the perfect finishing touch to transform cookies into something truly special. Whether you’re piping delicate lace details or creating glossy flooded cookies, this icing ensures a polished and professional look every time. Beautiful cookies start here
Yes — but meringue powder is safer and more stable. Why clear vanilla?
It keeps the icing bright white instead of ivory. How do I know the icing is stiff enough?
It should form soft peaks that hold but don’t droop too much. Why is my icing grainy?
Mix longer — royal icing needs time to smooth. Can I thin the icing too much?
Yes — add water very gradually. What food coloring works best?
Gel coloring — liquid food color can thin icing. Why is my icing cracking when dry?
It may be too thick — thin slightly next time. Can I use flavor extracts?
Yes — stick to clear extracts. How long does it take icing to dry?
8–12 hours at room temperature. Can cookies be stacked after drying?
Yes — once fully dried, they won’t smudge. 🏁 Conclusion This Royal Icing is smooth, stable, and beautifully workable — the perfect finishing touch to transform cookies into something truly special. Whether you’re piping delicate lace details or creating glossy flooded cookies, this icing ensures a polished and professional look every time. Beautiful cookies start here