Classic Decorative Sugar Cookie Icing
This recipe guides you through making classic royal icing for sugar cookies, explaining how to achieve different consistencies for outlining and flooding, and how to color the icing effectively.
Equipment
- Large mixing bowl
- Electric mixer
- Plastic wrap
- Piping bags
- Squeeze bottles
Ingredients
Icing Ingredients
- 4 cups Powdered Sugar (Confectioners' Sugar) sifted
- 3 tablespoons Meringue Powder
- 1/2 cup Warm Water
- 1 teaspoon Clear Vanilla Extract
- Gel Food Coloring as needed
Instructions
Icing Preparation
- Combine sifted powdered sugar and meringue powder in a large bowl, then slowly add warm water and clear vanilla extract.
- Mix on low speed with an electric mixer until combined, then increase to medium-high speed and beat for 5-7 minutes until the icing is stiff, glossy, and holds soft peaks.
- Cover the hard consistency icing tightly with plastic wrap to prevent crusting.
Achieving Consistencies
- For "outline" consistency, gradually add small amounts of water to a portion of the hard icing until a line drawn through it disappears in about 20 seconds, then transfer to a piping bag or squeeze bottle.
- For "flood" consistency, add water to another portion of the hard icing until a line drawn through it disappears in about 10 seconds, then transfer to piping bags or squeeze bottles.
Coloring the Icing
- Divide icing into smaller bowls for coloring, add gel food coloring with a toothpick, and mix thoroughly to achieve the desired shade.
- Always cover colored icing bowls with plastic wrap when not in use.
Notes
This recipe yields a generous amount of icing; adjust quantities based on your decorating needs. For best results, use high-quality gel food coloring as it provides vibrant colors without thinning the icing. Store unused icing in an airtight container at room temperature for up to two weeks. If the icing separates, stir it gently to recombine. Remember that icing dries quickly, so work efficiently and keep all unused icing covered.