– 3 cups powdered sugar, sifted – 2 large egg whites or 3 tablespoons meringue powder + 6 tablespoons water – 1 teaspoon lemon juice or vanilla extract – Food coloring (optional)
Beat the Icing: Using a hand mixer or stand mixer with a whisk attachment, beat the mixture on low speed until it becomes smooth and glossy. Increase the speed to medium-high and continue to beat until stiff peaks form, about 5-7 minutes.
Adjust Consistency: To achieve the desired consistency for decorating, add a few drops of water at a time to thin the icing, or add more powdered sugar to thicken it. For outlining cookies, you’ll want a thicker consistency. For flooding (filling in areas), you’ll want a thinner consistency that flows smoothly.
Divide and Color: If you want to use different colors, divide the icing into separate bowls. Add a few drops of food coloring to each bowl and mix until you achieve the desired color.
Prepare Piping Bags: Transfer the icing into piping bags fitted with small round tips (such as Wilton #1 or #2). If you don’t have piping bags, you can use plastic zip-top bags and snip a tiny hole in one corner.
Outline and Flood: Outline the edges of your cookies with the thicker icing. Allow the outline to set for a few minutes. Once set, use the thinner icing to flood the inside of the outline. Use a toothpick or a small tool to spread the icing evenly and pop any air bubbles.
Dry and Set: Allow the decorated cookies to dry completely at room temperature. This can take anywhere from a few hours to overnight, depending on the humidity. Once dry, the royal icing will harden to a smooth, matte finish.
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