Create beautiful sugar cookies with this royal icing recipe. Royal icing is easy to prepare, and stays firm after it dries. You could prepare it in advance, and change its color easily. The possibilities are endless for creative cookie decorators…
You could use this royal icing recipe to decorate cookies for any holiday or special occasion. Simply mix in different food coloring to customize your designs. For Halloween, I piped black and orange dots onto a white base (see photo above), but I usually create more intricate designs when I have more time. Is there anything better than edible art?
You could use a standard piping tip and bag to decorate your cookies with royal icing, but you have other options. Why not use one of the following items as decorating tools?
- A plastic squeeze bottle for condiments from the dollar store
- A small resealable Ziploc plastic bag (fill and seal the bag, then snip off a bottom corner)
- A toothpick for fine details
I’d love to read about your favorite royal icing designs. Share your thoughts with me in the Comments section below.
Here’s the recipe.
- 2 pasteurized egg whites (see note)
- 6¼ cups icing sugar, sifted
- ½ cup spring water
- 1 teaspoon vanilla extract
- Wilton gel food coloring (optional)
- With a handheld mixer, beat egg whites and vanilla extract at high speed in a large bowl for 1 minute.
- Reduce mixer speed to low, and gradually incorporate sifted icing sugar ½ cup at a time, then drizzle the water into the bowl as you continue to mix.
- Mix for a few minutes until the ingredients are well incorporated, and the icing is thick and shiny.
- Add food coloring, if desired, and mix for 30 seconds.
- Pipe icing onto sugar cookies, or store in an air-tight container in your refrigerator for no more than 2 days.
Note 2. For a thinner icing (to fill in the areas within the icing borders), add more water during Step 3 until you've reached the desired consistency.
Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.
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