Perfect Royal Icing for Holiday Cookie Decorating

Ingredients

• 1/2 cup Meringue powder (Dried egg white powder with sugar and sometimes vanilla; essential for royal icing)
• 1 cup Water (Room temperature)
• 2 lbs Confectioners' sugar (Also called powdered sugar; about 2 standard boxes)
• 2 teaspoons Lemon juice (Fresh or bottled; for flavoring)
• as needed Sanding sugar or sprinkles (For decorating; use fine or coarse, colored or plain)
• 48 cookies Plain sugar cookies (Baked and cooled; not included in icing prep time)

Instructions

1. Dissolve meringue powder

   In a large wide bowl, add 1/2 cup meringue powder and 1 cup water. Using a hand mixer with the whisk attachment, whip until soft peaks form, scraping down the sides as needed. This prevents clumping and ensures a fluffy base.

   Time: PT7M

2. Switch to paddle and add sugar

   Switch to the paddle attachment (or use a stand mixer with paddle). Add 2 lbs confectioners' sugar. Mix on the lowest speed until combined and smooth.

   Time: PT5M

3. Add flavoring

   Add 2 teaspoons lemon juice (or vanilla extract) and mix gently until fully incorporated.

   Time: PT2M

4. Check and adjust consistency

   Test the icing: it should be thick and ribbon off the beater, melting back into itself after a few seconds (like thick Elmer's glue). If too thick, add water 1 teaspoon at a time. If too thin, add more sugar.

   Time: PT3M

5. Prepare squeeze bottles

   Divide icing as needed and fill squeeze bottles: one with a thin tip (#2) for outlining, one with a wider tip (#3) for flooding. Cover any unused icing with plastic wrap to prevent drying.

   Time: PT5M

6. Outline cookies (create dam)

   Using the thin tip bottle, pipe a border about 1/4 inch from the edge of each cookie. Hold the tip slightly above the surface for a smooth line.

   Time: PT8M

7. Flood cookies

   Switch to the wider tip bottle and fill in the outlined area with icing. Use a toothpick to nudge icing into corners and pop any air bubbles.

   Time: PT8M

8. Even out icing

   Gently shake or tap the cookie to level the icing and remove any peaks.

   Time: PT2M

9. Decorate with sanding sugar or sprinkles

   While icing is still wet, sprinkle sanding sugar, nonpareils, or decorations over the top. This is called flocking.

   Time: PT5M

10. Let cookies set

    Let decorated cookies sit at room temperature for at least 5 minutes before shaking off excess sugar. For best results, dry overnight before stacking or packaging.

    Time: PT30M

    Temperature: 20-22°C

11. Brush off excess sugar

    Once icing is dry, use a pastry brush to gently remove any excess sanding sugar from crevices.

    Time: PT5M

Nutrition Facts

Calories

90

Protein

0.5g

Carbohydrates

22g

Fat

0g

Fiber

0g