Along with my sugar cookies, I’ve tried many, many different formulations for royal frosting. This one, however, is the best of them all. It’s my friend Kate’s recipe from Kate’s Every Cookie (@kateseverycookie on Instagram!) and it’s a perfect. I don’t know about you but I don’t like my icing overpoweringly sweet. Kate is a wizard so she cut the sweetness with a hint of lemon and well-ah! We have ourselves a fantastic royal frosting recipe that is not too sweet but full of flavor. It is perfect on top of this cookie.
I mainly use this recipe to decorate cookies but it can be used for all sorts of different decorating techniques depending on the amount of water that is added. It may take a couple of attempts to reach your desired consistency (heck, I’m still learning!) but either way I can assure you that it will taste good!
Royal Icing For Decorating Cookies
- 2 lbs Powdered Sugar
- 6 Tbsp Meringue Powder
- 12 Tbsp Water
- 1 Tbsp Almond Extract
- 1/8 tsp Lemon Extract
With a large bowl and either a stand or hand held mixer, start by mixing the water and meringue powder together until a foam forms.
Add in the powdered sugar and extracts and mix for about 2-3 minutes until the icing is fluffy and shiny.
To thin the icing, use a water dropper, spray bottle, or 1 tsp at a time to add small amounts of water. At this point I usually mix by hand with a spatula. For flooding consistency (what I use for my cookies), drag the spatula across the top of the icing. If the icing doesn't go back to "flat" within 10 seconds, add more water.
Separate the icing into different bowls and mix in food coloring. I prefer gel food coloring so that the consistency of the icing isn't messed up with liquid food coloring.
Store the icing in an airtight container with plastic wrap in the fridge for up to a week.