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heart cookies decorated with pink royal icing
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5 from 10 votes

Royal Icing Recipe

Professional royal icing for cookies recipe with meringue powder for 10-20 second flooding, medium, or stiff consistency icing.
Prep Time10 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Icing for cookies, meringue powder, royal icing
Servings: 4 dozen cookies (approx.)
Calories: 91.5kcal
Author: Tyler April Townley

Ingredients

  • 2 lbs powdered sugar
  • 7 tablespoons meringue powder
  • ¾ cup warm water

Instructions

  • Fit your stand mixer with the paddle attachment. Be sure that bowl and attachment are free of any oil or butter residue.
  • Dissolve meringue powder in ¾ cup of warm water.
  • Place powdered sugar into mixing bowl, turn on lowest setting and slowly drizzle in water/meringue mixture.
  • Add food colouring and mix for 8 minutes on lowest speed.
  • Add water as needed for a flood consistency (10-20 second icing) or powdered sugar as needed for medium or stiff consistency.
  • Immediately cover icing in an airtight container or transfer to piping bags/bottles.

Video

Notes

  • The icing will keep for up to 3 days at room temp and for 2 months in the freezer.
  • Do not get any oil/grease in royal icing or it will not dry properly. You can wipe your bowl, spatula and paddle attachment down with vinegar or some lemon juice to remove any oil residue.
  • Do not use any oil-based extracts if you want to flavor the icing, use only water-based extracts.

Nutrition

Serving: 25g | Calories: 91.5kcal | Carbohydrates: 21.8g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.1g | Sodium: 10mg | Fiber: 0.1g | Sugar: 21.3g