This royal icing recipe is perfect for decorating cookies! It’s simple to make, delivers a delicious flavor, and dries with a softer texture than most other royal icings. I always receive compliments whenever I use it to decorate my sugar cookies! I’m excited to share all the tips and techniques I’ve learned for making royal icing just right!
INGREDIENTS
- 2 tbsp meringue powder
- 4 tbsp warm water
- 2 cups powdered sugar
- 1 tbsp light corn syrup
- 2 tsp lemon extract (lemon juice powder works great too!)
- 1 tsp white food coloring (optional, especially if you plan to use white icing)
- Desired food coloring
- Additional water (to thin to flood consistency) or more powdered sugar (to thicken the icing)
INSTRUCTIONS
- In a large bowl (ensure there’s no grease or oil residue), combine the meringue powder and 4 tbsp of warm water. Mix on high speed with a hand mixer until fully dissolved and frothy.
- Gradually add half of the powdered sugar, mixing on low until incorporated.
- Add the remaining powdered sugar, corn syrup, and lemon extract (or lemon juice powder). Mix on low until combined, then increase the speed to high and mix for 2 minutes. Taste and add more lemon if you prefer a stronger flavor.
- The icing should be thick and have more volume, with a soft peak forming.
- Use a spatula to mix in white food coloring or any other desired colors.
- To thin the icing, add warm water (½ teaspoon at a time) until it reaches the desired consistency (for flood icing, it should take about 15-20 seconds to flow off a spoon). Stir gently with the spatula to minimize air bubbles.
- If you plan to use thicker icing for piping, you can thicken the mixture with additional powdered sugar as needed.
- (Optional) Cover the bowl with plastic wrap and let the icing rest for 30 minutes to release air bubbles, making it easier to work with.
- Decorate your cookies and let the icing dry uncovered overnight.
NOTES
- When using lemon extract, the flavor can be intense at first, but it mellows out once you thin the icing for flooding. The mild lemon flavor pairs wonderfully with vanilla cookies. If you’re not making flood icing, feel free to adjust the lemon flavor to your taste or substitute with vanilla extract. Be sure to use clear vanilla extract if you want to maintain the icing’s color, as regular vanilla extract will darken it.
