This royal icing with meringue powder is the recipe I use for decorating sugar cookies. It dries smooth and firm enough to stack, but still has a soft bite once you eat it. If you’re new to royal icing, this is a great place to start. You only need three ingredients, and there are no raw eggs involved.

I used to avoid royal icing because it felt complicated and a little intimidating. But once I finally tried it, I realized how simple it actually is. With one basic royal icing recipe, you can adjust the consistency to outline cookies, flood them, or add fine details. There’s no need for multiple icing recipes.

This post walks through royal icing in detail and answers common questions, especially if you’re new to decorating cookies. From mixing and adjusting consistency to drying and storage, this guide covers the basics so you can feel confident decorating cookies at home.

Royal Icing Notes

Below you will find tips and tricks to help achieve the best results possible when making royal icing with meringue powder.

What Is Royal Icing

Royal icing is a simple icing used mainly for decorating sugar cookies. It starts out soft and spreadable, then dries smooth and firm as it sets. That firm finish is what makes it so useful. You can stack cookies without smudging the design, and detailed piping holds its shape once it dries.

Why I Use Meringue Powder

Traditional royal icing is made with raw egg whites, which I prefer to avoid when baking at home. Meringue powder gives you the same structure and finish without needing fresh eggs. It is shelf stable, easy to measure, and much more consistent from batch to batch.

Using meringue powder also makes the process simpler. There is no separating eggs and no concern about food safety. I can mix up a batch of icing whenever I need it and get predictable results every time. For home bakers and beginners especially, meringue powder makes royal icing far more approachable without sacrificing how it looks or works.

Ingredients

Powdered sugar – Make sure to sift the powdered sugar first. Any clumps can make the icing harder to pipe and decorate with. Powdered sugar is also labeled as confectioners’ sugar. I measure about 480 grams of powdered sugar (4 cups) first, then sift it into the bowl of my stand mixer.

Meringue powder – Meringue powder stabilizes the icing and helps it dry smoothly without cracking. It replaces raw egg whites and is easier and safer to use for home baking. You can usually find it at craft stores or online.

A collage shows the process of making royal icing in a metal bowl: powdered sugar, adding meringue powder, whisking, adding water, and resulting glossy, whipped peaks. — Step by step photos showing how I make royal icing using meringue powder

Supplies Needed

Stand mixer or hand mixer – I prefer using a stand mixer if you have one since royal icing needs a longer mixing time. A hand mixer will still work, but it may take a bit more effort.

Whisk attachment – Use the whisk attachment if you are using a stand mixer. It helps incorporate air and gives the icing a smooth texture.

Hand whisk – A hand whisk is helpful for adjusting consistency or mixing in water later.

Measuring spoons – Accurate measurements make it much easier to get the right consistency.

Tips and Tricks

Start the mixer slowly: I always start the stand mixer at a low speed. If you don’t, powdered sugar can fly everywhere, and no one wants to clean that up.

Scrape the bowl: Scrape down the sides and bottom of the bowl as you mix. This makes sure all the powdered sugar is fully incorporated and your icing is smooth.

Cover unused icing: Royal icing with meringue powder dries quickly when exposed to air. Keep any icing you’re not using covered with plastic wrap or in an airtight container to prevent it from crusting.

Blue polka dot mug-shaped cookies with whipped cream decoration made with royal icing. A mug of hot chocolate with marshmallows sits nearby

Variations

Add extract: Flavor royal icing with extracts. Peppermint is great for holidays, and almond, orange, or lemon all work well. Start with ½ teaspoon and adjust to taste.

Add spices: Spices add flavor but may change the color or leave tiny specks. Cinnamon, vanilla bean paste, and pumpkin pie spice are my favorites. Add a little at a time until it’s just right.

How to Use Royal Icing

This easy royal icing recipe works for outlining, flooding, and adding details on cookies. After mixing, divide the icing into small bowls and thin with water as needed:

Outlining: Use thicker icing that holds its shape.
Flooding: Add a few drops of water until the icing is smooth and pourable.
Details and writing: Slightly thicker icing helps keep lines sharp.

Some bakers follow the “icing seconds” rule – how many seconds it takes for a line to disappear when you drag a knife or spoon through the icing. For example, 5-second icing is thinner than 10-second icing. You’ll need to experiment to find the consistency that works best for you and the decorating method you prefer.

I usually like a 10 to 15-second icing, which has the texture of thick pancake batter. It is thin, but doesn’t run off a spoon too quickly. That’s just personal preference. Some bakers dip their cookies into icing for the base coat, which might require a different consistency. If you’re new to this, I recommend watching a few videos and practicing. A lot of the success comes down to getting the consistency right that day.

Personally, I don’t make separate consistencies for outlining and flooding. I use one medium consistency for most of my cookies and only thicken the icing when I need to pipe lettering or fine details.

Use piping bags or squeeze bottles to decorate, and always let cookies dry completely before stacking or packaging.

Decorating Sugar Cookies with Royal Icing: My Step-by-Step Timeline

Here’s the routine I follow when decorating sugar cookies. Adjust it to your pace and design style:

Day 1 – Bake the cookies: Make the dough and bake. You can also bake in batches or freeze dough for later.
Day 2 – Make royal icing and base layer: Mix the icing and tint with gel food coloring. Make slightly more than you think you’ll need so all cookies match. Flood cookies with the base layer and let dry overnight.
Day 3 – Add details: Pipe designs, lettering, or additional colors. Let each layer dry before adding the next. Depending on detail, this can take a day or two.
Day 4 – Package: Ensure cookies are completely dry, then package for gifts, trays, or freeze in airtight containers with parchment between layers.

I usually decorate one or two designs at a time. Keeping colors and styles limited helps me stay organized and enjoy the process. Then I repeat for the next batch.

Tips for Storage and Handling Royal Icing

Royal icing with meringue powder keeps well in an airtight container in the refrigerator for up to a week. Over time, it may start to separate a little, but a quick stir brings it back to a smooth consistency. I often make my icing a day ahead so it’s ready to use when I start decorating cookies.

You can also freeze royal icing in an airtight container and thaw it in the refrigerator overnight. Once it reaches room temperature, give it a good stir before using. Taking these small steps makes decorating much easier and helps ensure your icing maintains the right texture and without too many bubbles.

Royal Icing FAQs

Can I Make Royal Icing Without Meringue Powder?

Yes. Traditional royal icing uses raw egg whites, but meringue powder is safer and easier for home bakers. It gives the same smooth, firm finish without worrying about food safety.

How Long Does Royal Icing Take To Dry?

Drying time depends on humidity and thickness. The base layer usually takes at least 6 to 8 hours or overnight. Additional details or layers may need more time before packaging.

Why Is My Royal Icing Too Runny Or Too Stiff?

If it’s too runny, add sifted powdered sugar a little at a time. If it’s too stiff, add a few drops of water until it loosens. Small adjustments make a big difference.

Can I Color Royal Icing?

Yes! Gel food coloring works best because it won’t thin out the icing like liquid colors can.

Does Royal Icing Go Bad?

Stored properly in the fridge, it lasts about a week. If it smells off or develops an unusual texture, make a fresh batch.