Royal Icing
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
10 min


1 1/4 cups sifted powdered sugar

1 tablespoon meringue powder

2 tablespoons warm water

1/4 teaspoon cream of tartar

How to make

  1. STEP 1

    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.)

  2. STEP 2

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

Tip #1

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

Tip #2

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

Tip #3

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


0Fat (mg)
0Cholesterol (mg)
5Sodium (mg)
13Carbohydrates (g)
0Dietary Fiber
0Protein (g)


Explore reviews from
our online community

  December 24, 2010

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.

— says shirley
  December 18, 2008

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 :)

— says Meghan
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