Below you will find tips and tricks to help achieve the best results possible!

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Ingredients

Powdered Sugar – Make sure to sift the powdered sugar first. Clumps will make your icing harder to pipe and decorate with. Powdered sugar is also labeled as confectioners’ sugar.

Meringue Powder – This helps stabilize the icing and keeps it from cracking as it dries. It’s a substitute for raw egg whites and is easier and safer to use. You can find it at craft stores or online.

Supplies Needed

Stand mixer or hand mixer –  I suggest using a stand mixer if you have one because this recipe requires a longer mixing time.

Whisk attachment for stand mixer

Hand whisk

Measuring spoons

Tips and Tricks

Start the stand mixer at a low speed. Otherwise, you will have powdered sugar all over your countertop!

Scrape down the sides of the bowl and the bottom of the mixer to make sure any dry powdered sugar is incorporated.

Variations

Add extract: You can easily flavor royal icing by adding extracts. Peppermint extract is great during the holidays, but be careful not to make it too strong. Other good options include almond, orange, and lemon. Start by adding ½ teaspoon at a time until you reach the flavor you like.

Add spices: Spices also work well, but may change the color or leave tiny specks in the icing. I’ve added cinnamon, vanilla bean paste, and pumpkin pie spice before. As with extracts, start with a small amount and add more as needed.

How to Use Royal Icing?

This icing works well for outlining, flooding, and adding decorative details on sugar cookies. After mixing, divide the icing into smaller bowls and thin each one with water as needed:

• Outlining: Use thick icing that holds its shape when piped.
• Flooding: Add water a few drops at a time until the icing is smooth and pourable.
• Details and writing: Use slightly thicker icing to keep sharp lines.

Some bakers follow the “icing seconds” rule – how many seconds it takes for a line to disappear when you drag a knife or spoon through the icing. For example, 5-second icing is thinner than 10-second icing. You’ll need to experiment to find the consistency that works best for you and the decorating method you prefer.

I usually like a 10 to 15-second icing, which has the texture of thick pancake batter. It is thin, but doesn’t run off a spoon too quickly. That’s just personal preference. Some bakers dip their cookies into icing for the base coat, which might require a different consistency. If you’re new to this, I recommend watching a few videos and practicing. A lot of the success comes down to getting the consistency right that day.

Personally, I don’t make separate consistencies for outlining and flooding. I use one medium consistency for most of my cookies and only thicken the icing when I need to pipe lettering or fine details.

Use piping bags or squeeze bottles to decorate. Let cookies dry completely before stacking or packaging.

Decorating Sugar Cookies with Royal Icing: My Step-by-Step Timeline

This is the process I usually follow when decorating sugar cookies with royal icing. Everyone’s routine is a little different, so feel free to adjust what works for you.

• Day 1 – Bake the cookies: Make the cookie dough and bake. Sometimes I spread this out over two days or freeze the dough to bake later.
• Day 2 – Make royal icing and base layer: Mix the icing and decide on your color scheme. Use gel food coloring to tint the icing and always make a little more than you think you’ll need, so you don’t run out halfway through, and all the cookies have the same color. Flood the cookies with the base layer of icing and let them dry overnight.
• Day 3 – Add details: Layer on designs, writing, or additional colors. Allow each layer to dry before adding more. This step can take a day or two, depending on the level of detail.
• Day 4 – Package: Check that the cookies are completely dry. Then package for gifts, trays, or freeze in airtight containers with parchment between layers.

I usually work on one or two designs at a time. I’m a slow decorator, and limiting the number of colors and styles helps keep it manageable. Then I repeat the process for the next batch of designs.

How to Store Royal Icing?

Royal icing can be stored in an airtight container in the refrigerator for up to 7 days. The longer you store royal icing, the more you will see that the icing will begin to separate. Stir together before using.  I often make my icing one day ahead of time so it is ready to use when I want to start decorating cookies.

Royal Icing FAQ

1. Can I make royal icing without meringue powder?

Yes, traditional royal icing is made with raw egg whites instead of meringue powder. However, using meringue powder is safer and more convenient since it doesn’t require separating eggs and reduces food safety concerns.

2. How long does royal icing take to dry?

It depends on the humidity and thickness of the icing, but the base layer usually needs to dry at least 6–8 hours or overnight. Details and added layers may require additional drying time before packaging.

3. How do I store leftover royal icing?

Store it in an airtight container in the refrigerator for up to 7 days. The icing may separate over time; therefore, make sure to stir it well before using it again.

4. Why is my royal icing too runny or too stiff?

Too runny? Add more sifted powdered sugar a little at a time.

Too stiff? Add water a few drops at a time until it loosens up. Be patient, as small adjustments make a big difference.

5. Can I color royal icing?

Yes! Use gel food coloring for best results. Gel colors are concentrated and won’t thin out the icing like liquid food coloring can.

6. Does royal icing go bad?

Eventually, yes. Stored properly in the fridge, it lasts about a week. If it smells off or develops any unusual texture, it’s best to make a fresh batch.

7. Can I freeze royal icing?

Yes, you can freeze royal icing. Store it in an airtight container and thaw it in the refrigerator overnight. Let it come to room temperature and stir well before using.

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Looking for another frosting option? Check out my Cream Cheese Frosting recipe. It’s rich, smooth, and perfect for cakes, cupcakes, or sandwiching between cookies.