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Foolproof Royal Icing That Dries Hard and Glossy for Perfect Cookie Decorating

A heart-shaped sugar cookie decorated with bright blue and white royal cookie icing, sitting on a white plate.
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Make professional-looking sugar cookies using this easy royal icing recipe. This frosting sets firm, dries hard and glossy, and is perfect for detailed piping and flooding.

Ingredients

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  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6 tablespoons warm water
  • 1 teaspoon vanilla extract (optional)

Instructions

  1. In a large bowl, combine the sifted powdered sugar and meringue powder.
  2. Add the warm water and vanilla extract, if using.
  3. Beat the mixture with an electric mixer on low speed until the ingredients are just combined.
  4. Increase the speed to medium-high and beat for 5 to 7 minutes until the icing is very thick, smooth, and holds stiff peaks. This is your piping consistency.
  5. If you need thinner icing for flooding, mix in water one teaspoon at a time until the icing flows smoothly off a spoon and sinks back into the bowl within 10 seconds.
  6. Divide the icing into separate bowls for coloring, if desired.
  7. Use the thick icing immediately for outlining and piping details.
  8. Use the thinned icing to flood the cookie centers, allowing the outline to set for 15 minutes first to prevent spreading.
  9. Let the decorated cookies dry completely at room temperature for several hours, or overnight, until the icing is rock hard.

Notes

  • For vibrant color cookie icing, use gel food coloring, as liquid coloring can thin the icing too much.
  • If your icing becomes too stiff while working, add water a half teaspoon at a time until you reach the desired consistency.
  • To prevent cracking, do not over-mix once the icing is thick; stop mixing once it is smooth and glossy.
  • Store unused icing in an airtight container at room temperature for up to two weeks; do not refrigerate.

Nutrition

Find it online: https://cookerycommand.com/foolproof-cookie-icing-dries-hard/