Royal icing can be intimidating, however is actually quite easy to make! We have a family tradition of making Christmas cookies every year, and a sugar cookie is not the same without icing on the top! Growing up we would always just mix together milk, powdered sugar and vanilla, very basic and no real formula to that, yet still delicious! I was looking for something less runny and something you can actually design with! So here with are with the Royal Icing, perfect for sugar cookies!
Now, I definitely always have to level set my expectations when it comes to cookie decorating. I always see these beautifully decorated cookies on Pinterest that are literally perfection…however with two children, ages 5 and 7, that is not going to happen. Even with my leveled expectations I am always a little shocked at the mess. You’ll find icing in places you cannot imagine, and sprinkles everywhere. You may find sprinkles for weeks. However, depending on your patience you can make some pretty awesome cookies and will surprise yourself!
I then remind myself. Take a step back and look around. My kids are having fun, they are being creative and we are together as a family, making holiday traditions. It’s times like these that we cherish and they will remember forever. The mess can always be cleaned up!
Now for the Royal Icing – This is to outline the cookies…
This recipe makes a lot of icing. You can easily frost 40 cookies…
- 1/2 Cup of Meringue Powder (I used Wilton)
- 1 Cup of Water; minus 1 Tbsp
- 2 lbs of powdered sugar (usually its one bag)
Instructions
- In your stand mixer, put in the Meringue Powder
- Add in the water, mix until frothy
- Slowly add in the powdered sugar. Once its all in the bowl, mix on medium for 4-5 minutes. It should form a stiff peak. Once its the right consistency you can separate out into bowls to add the food coloring
- Put your icing in piping bags! Make sure to put a rubber band around the top so the icing doesn’t come out the wrong end of the bag
- TIP – When the icing is not in use cover with plastic wrap because it will dry out fast
- I used Wilton tip #2 and #3 for the outline
Once your cookies are outlined thin it out a bit with water to “flood” the cookies. I would add a tablespoon at a time. To know if your icing is the right consistency to fill in, take a spoon of your icing and let it drip back into the bowl. Count to 15 seconds and if the line goes away at 15 seconds then it is good to go!
Here is the recipes for both the Royal Icing, as well as my Grandmother’s Sugar Cookie recipe from the 1940’s! Yes, a recipe worth holding on to! Something I have cherished my whole life and have passed on to my children!
Royal Icing
Notes
When the icing is not in use cover with plastic wrap, it will harden fast
I used Wilton tips #2 and #3 for the outlines
Store in the refrigerator for up to one week in an airtight container
Ingredients
- 1/2 Cup of Meringue Poweder (I used Wilton)
- 1 Cup of Water; minus 1 Tbsp
- 2 lbs of powdered sugar (usually its one bag)
Instructions
- In your stand mixer, put in the Meringue Powder
- Add in the water, mix until frothy
- Slowly add in the powdered sugar. Once its all in the bowl, mix on medium for 4-5 minutes. It should form a stiff peak. Once its the right consistency you can separate out into bowls to add the food coloring
- Once your cookies are outlined thin it out a bit with water to “flood” the cookies. I would add a tablespoon at a time. To know if your icing is the right consistency to fill in, take a spoon of your icing and let it drip back into the bowl. Count to 15 seconds and if the line goes away at 15 seconds then it is good to go!
Sugar Cookies
Ingredients
- 1 1/2 Cups Shortening
- 3 Cups sugar
- 3 Eggs
- 1 Cup milk
- 3 tsp vanilla
- 8 1/4 cup flour
- 1 1/2 tsp cream of tarter
- 1 1/2 tsp baking soda
- 3/4 tsp salt
Instructions
- Heat oven to 400 degrees F
- Blend shortening, sugar, eggs, milk and vanilla
- In a separate bowl, mix together dry ingredients
- Slowly add in the flour mixture into the wet ingredients until well incorporated
- Once it’s mixed, put in the refrigerator for 15+ minutes until chilled
- On a well floured counter roll out dough 1/8th of an inch thick
- Bake 5-7 minutes
- Let fully cool before frosting
I hope your kitchen is as messy as mine when you are all done, that’s the sign of a good time 🙂
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Do you need to sift the powder sugar?
Nope!
why do you not put in flavoring into the icing? i am trying to figure out what or more like how to make good icing. most say to add flavoring . thanks so much
If you want bright white frosting, you can add a clear extract. If your going to use food coloring, the brown vanilla extract will be fine! Probably only a teaspoon. Thanks!
Hi Jennifer
I love the recipes you are so grateful on sharing 😀 The question I have is the leftover icing do you keep it in the fridge once sealed or on the counter until you need it again ? I’m so new at decorating it’s not that good lol but, with your icing it’s not so sweet which I love for the family 👍😊. I hope to hear from you & again I thank you for sharing something so fantastic.
New @ Decorating
Hi! Thanks for your kind words! It depends on how long I’m between using. If it’s more than a day I would store in the fridge and then when I’m ready to use I would let sit at room temperature until it’s ready!