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Foolproof Royal Icing That Dries Hard and Glossy

Close-up of sugar cookies topped with bright, colorful, swirled cookie icing in yellow, pink, purple, and blue.
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Master the art of cookie decorating with this easy Royal Icing recipe using meringue powder. You will achieve a smooth, rock-hard, glossy finish perfect for detailed piping and flooding on sugar cookies.

Ingredients

Scale
  • 3 tablespoons meringue powder
  • 1 cup powdered sugar, sifted
  • 6 tablespoons warm water
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. In a medium bowl, combine the meringue powder and warm water. Whisk by hand until the mixture is frothy, about 1 minute.
  2. Add the sifted powdered sugar and vanilla extract (if using) to the bowl.
  3. Using an electric mixer fitted with a whisk attachment, beat the mixture on low speed until combined, then increase to medium-high speed. Beat for 5 to 7 minutes until the icing forms stiff, glossy peaks. This is your piping consistency.
  4. To achieve a flooding consistency, add water one teaspoon at a time, beating well after each addition, until the icing slowly drizzles off the whisk in a continuous stream that disappears back into the bowl after about 10 seconds.
  5. Use immediately for decorating cookies. Color the icing by mixing in gel food coloring.
  6. Allow cookies to dry completely at room temperature until the icing is hard to the touch, usually 6 to 12 hours depending on humidity.

Notes

  • For the smoothest texture, always sift your powdered sugar before mixing.
  • If the icing seems too thick for piping, add a few drops of water. If it is too thin for flooding, add a small amount of sifted powdered sugar.
  • Store leftover icing in an airtight container at room temperature for up to two days. Do not refrigerate, as this causes the icing to weep.
  • This recipe provides a durable, bakery style cookie icing that hardens well for gifting and stacking.

Nutrition

Find it online: https://kingscook.com/cookie-icing-recipe-hardens-smooth-glossy/