Royal Icing

Royal Icing by @MariaTiramisuCA | #icing #royalicing #decorations #dessert #frosting #mariatiramisu

Royal Icing. Copyright 2016

Royal Icing 

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…

Holiday Colors

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?

Decorating Tools

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.

Royal Icing
Prep time
Cook time
Total time
Decorate sugar cookies with this quick, and easy to make royal icing
Recipe type: dessert, icing
Cuisine: American
Yield: Approximately 4 cups
  • 2 pasteurized egg whites (see note)
  • 6¼ cups icing sugar, sifted
  • ½ cup spring water
  • 1 teaspoon vanilla extract
  • Wilton gel food coloring (optional)
  1. With a handheld mixer, beat egg whites and vanilla extract at high speed in a large bowl for 1 minute.
  2. 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.
  3. Mix for a few minutes until the ingredients are well incorporated, and the icing is thick and shiny.
  4. Add food coloring, if desired, and mix for 30 seconds.
  5. Pipe icing onto sugar cookies, or store in an air-tight container in your refrigerator for no more than 2 days.
Note 1: Warning - This recipe contains raw eggs. Meringue powder could be used as a substitute when preparing this icing for children, pregnant women, etc.

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

To share this recipe on your website, simply rewrite the instructions in your own words, and provide credit with a link to this post. Please mention whether your recipe is "adapted from," or "inspired by" my recipe. The material in this post and website may not be distributed, reproduced, republished, transmitted, or cached, except with the prior written permission of Maria Perugini. Please email Maria at Copyright © 2016 Maria Perugini &

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Use the hashtag #MariaTiramisu, and follow me @MariaTiramisu on Instagram, and @MariaTiramisuCA on Twitter.

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email:] 

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