Print

Small Batch Royal Icing Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 4 reviews

This Small Batch Royal Icing recipe is perfect for decorating cookies and cakes with smooth, firm, and glossy icing. Made with powdered sugar, meringue powder, and extracts, it achieves the ideal consistency for piping decorations or flooding surfaces. The recipe includes tips for coloring, thinning, and storing royal icing for best results.

Ingredients

Dry Ingredients

  • 2 ¼ to 2½ cups powdered sugar (285 to 315 grams)
  • 1 tablespoon meringue powder
  • 1/4 teaspoon cream of tartar (optional)

Wet Ingredients

  • 3 tablespoons lukewarm water
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/8 teaspoon lemon extract (optional)

Instructions

  1. Prepare Tools: Ensure all tools are grease-free by wiping them with a paper towel soaked in vinegar, then drying thoroughly with a clean towel to prevent icing from failing.
  2. Combine Dry Ingredients: In a clean bowl, add powdered sugar (285 grams). If clumpy, sift the sugar first. Add meringue powder (1 tablespoon) and cream of tartar (1/4 teaspoon, optional). Whisk by hand or with a handheld mixer to thoroughly combine the dry powders evenly.
  3. Mix Wet Ingredients: In a small bowl, measure 3 tablespoons lukewarm water. Add vanilla extract (1/2 teaspoon), almond extract (1/8 teaspoon), and lemon extract (1/8 teaspoon, optional) to the water, mixing well to combine.
  4. Combine Mixtures: Pour the wet mixture into the powdered sugar mixture. Beat on low speed using a handheld mixer initially, then increase to medium speed.
  5. Beat to Desired Consistency: Continue mixing for about 3 minutes until the royal icing thickens and holds a peak. If the icing is too soft, gradually add more powdered sugar (up to an additional 1/4 cup) to reach the desired thickness.
  6. Color and Thin (Optional): Add gel food coloring if desired. Thin the icing with small amounts of water to achieve the required consistency for flooding or piping.
  7. Decorate: Fill piping bags with the prepared royal icing to decorate cookies or cakes with precision.
  8. Storage: Store leftover icing in a plastic container, cover tightly with plastic wrap to prevent crusting, and seal with a lid. Refrigeration is recommended for longer storage, up to 4 weeks.

Notes

  • To make fresh lemon royal icing, substitute 1 tablespoon water with 1 tablespoon freshly squeezed and strained lemon juice. For stronger lemon flavor, increase lemon juice or use lemon extract additionally.
  • Meringue-based royal icing keeps up to 4 weeks; it can be stored at room temperature but refrigerating is preferred.
  • A vegan/eggless royal icing recipe is available separately for those needing plant-based alternatives.
  • For a softer dried icing bite, add 1 tablespoon corn syrup to the recipe.

Find it online: https://marthatasty.com/small-batch-royal-icing-recipe/