Royal Icing Recipe for Sugar Cookies (EASY) - Renee Romeo

Ingredients

• 4 cups Powdered Sugar (leveled and sifted to avoid lumps)
• 2 tablespoons Meringue Powder (powdered egg whites; safe alternative to raw egg whites)
• 1 teaspoon Vanilla Extract (pure vanilla extract for flavor)
• 0.25-0.5 cup Water (start with ¼ cup; add more a little at a time to reach desired consistency)

Instructions

1. Add Meringue Powder

   Place 2 tablespoons of meringue powder into a clean mixing bowl.

   Time: PT1M

2. Sift Powdered Sugar

   Level 4 cups of powdered sugar, sift it through a fine mesh sieve, and add it to the bowl with the meringue powder.

   Time: PT2M

3. Add Water and Vanilla

   Pour ¼ cup of water and 1 teaspoon vanilla extract into the bowl and stir gently to combine.

   Time: PT2M

4. Adjust Consistency

   If the mixture feels too thick, add water a tablespoon at a time (up to a total of ½ cup) until it reaches a pourable but not runny consistency.

   Time: PT1M

5. Mix to Glossy Finish

   Using the hand mixer on medium‑high speed, beat the icing for about 5 minutes until it becomes glossy, matte and has a marshmallow‑like texture.

   Time: PT5M

6. Transfer to Pastry Bag

   Fit a pastry bag with your preferred piping tip (e.g., size #5) and spoon the icing into the bag.

   Time: PT1M

7. Pipe or Flood Cookies

   Pipe the icing onto cooled sugar cookies or flood the surface, allowing it to set for a few minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

100

Protein

0 g

Carbohydrates

25 g

Fat

0 g

Fiber

0 g