Made using meringue powder rather than raw egg whites, this royal icing recipe works up quickly and easily and is a cinch to customize with color or flavor. Beat all ingredients together until icing forms peaks (about 7 to 10 minutes at low speed with a heavy-duty mixer, 10 to 12 minutes at high speed with a hand-held mixer).
Royal Icing Recipe. Though traditionally made with egg whites, you can make this royal icing recipe without eggs using Wilton Meringue Powder. Beat all ingredients together until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
If you have more than 1 color, each color should have its own bag. Before sealing, squeeze as much air out of the bag as possible. Freeze on a flat shelf surface in your freezer. Thaw overnight in the refrigerator and bring to room temperature before using again. Sugar cookies decorated with royal icing freeze well up to 3 months.
Of all the types of cookie icing, our thinned royal icing recipe is perfect for covering and decorating cut-out sugar cookies. Also known as flow-in icing or flood icing, this recipe dries icing to a smooth finish.