Royal Icing

Royal Icing

Pipe royal Icing onto any type of cut-out cookies. The icing is easy to tint with food color and hardens as it dries.

10 min. prep time
3/4 cup
353 Ratings


1 1/4 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm water
1/4 teaspoon cream of tartar


Combine all ingredients in bowl. Beat at low speed until moistened. Beat at medium speed 2-4 minutes or until thick and glossy. (If too thick, add additional tablespoon hot water.)

Cover bowl with damp paper towel until ready to use or cover with plastic food wrap.

Recipe Tip

- Royal icing hardens when it dries and is used for piping decorations on cooled cookies.

- Refrigerate up to 2 weeks. To restore texture, allow icing to reach room temperature, then rebeat.

- Meringue powder can be purchase on-line or where cake decorating supplies are sold.

Nutrition Facts (1 tablespoon)

Calories: 50

Fat: 0g

Cholesterol: 0mg

Sodium: 5mg

Carbohydrates: 13g

Dietary Fiber: 0g

Protein: 0g

Recipe #7570©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

I made ths for my christmas cookies, It came out great. I didn't know about the meringue powder until my niece said she uses it in her cake frosting and it would harden. That I needed to feel out how much to use.Well your never to old to learn, I'm 73 and still learning. Merry Christmas.
This is a perfect simple royal icing. Extracts can be added to give flavour, or use lemon or orange juice instead of water.
The amount is more than enough to ice a large batch of sugar or gingerbread cookies :)
Use it every time !

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