Description
This is the best royal icing for decorating sugar cookies. It’s smooth, easy to work with, perfect for outlining and flooding, and dries hard with a beautiful finish—ideal for beginners and experienced decorators alike.
Ingredients
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16 oz powdered sugar (about half a 32 oz bag)
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3 tablespoons meringue powder
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1 teaspoon corn syrup
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5–8 tablespoons warm water (adjust for consistency)
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Gel food coloring (optional)
Instructions
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In a medium bowl, combine powdered sugar and meringue powder.
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Add corn syrup and 5 tablespoons of warm water. Stir until smooth and lump-free.
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Adjust consistency by adding more water, one teaspoon at a time, until desired thickness is reached.
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For outlining, keep icing thicker so it holds its shape.
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For flooding, thin icing slightly until it flows smoothly and settles flat.
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Divide icing into bowls and tint with gel food coloring if desired.
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Use immediately or cover tightly until ready to decorate cookies.
Notes
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Use gel food coloring to avoid thinning the icing.
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Cover icing with plastic wrap touching the surface to prevent crusting.
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Let decorated cookies dry completely (4–8 hours or overnight) before stacking.
- Prep Time: 10 MINS
- Category: DESSERT | ICING
- Cuisine: AMERICAN