This recipe is so fun to use for decorating! It’s flexible and forgiving. When you start the decorating process, just add a little water at a time to get the right consistency for your little masterpieces. Enjoy!
For the Icing
4 cups confectioners’ sugar
2–3 tablespoons Meringue Powder
6–8 tablespoons warm water, for thinning
Gel color, optional HERE
Flavor extracts, optional
Equipment and Tools
Electric Mixer with a paddle attachment
Gel Food Coloring, optional
Small spoons or Spatulas
Disposable Pastry Bags and Tips
Icing Spatula Knife or
Icing Squeeze Bottles
In the bowl of an electric mixer, fitted with a paddle attachment, mix sugar, meringue powder, and water together. If adding a flavor extract, add that now too. If the extract has pigment, be aware it will change the color of your icing.
Beat on low speed for approximately 6-8 minutes until the icing becomes smooth, matte in appearance, and forms gentle peaks. The icing base may still be too stiff for piping, but you can adjust the consistency with water later.
Divide the icing into smaller amounts. Transfer to shallow bowls to color. As you start working with one bowl, cover any icing that is not being used so that it does not start to dry out.
To adjust the consistency of the icing, stir in just a tiny bit of water at a time, in 1/4 teaspoon increments to make the icing more fluid. A little water goes a long way. If it becomes too runny, just add in more powdered sugar.
Add in your desired gel colorings. Always stir gently to avoid creating air bubbles. If necessary, let the icing rest for 5-10 minutes to give the bubbles time to dissipate. You are ready to decorate!
- Prep Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Keywords: Royal Icing, Icing, Frosting, Piping, Flooding, Cookie Decorating