If you’ve ever wondered how to get that smooth, glossy finish on decorated cookies — or those crisp, picture-perfect details — you’re in the right place! This easy royal icing recipe is your all-in-one solution for piping, flooding, and creating stunning cookie designs. With just a few ingredients and a little practice, you’ll be decorating like a pro in no time.
Perfect for beginners and cookie artists alike, this recipe can be customized to any consistency you need — from thick and sculpted to thin and flowing.
Ingredients
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4 cups (1 lb) confectioners’ sugar, sifted
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3 tablespoons meringue powder
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6 tablespoons warm water (plus more as needed)
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1 teaspoon clear vanilla extract or almond extract (optional)
Instructions
1. Mix It Up
In a large mixing bowl, whisk together your confectioners’ sugar and meringue powder.
2. Add the Liquid Magic
Pour in the warm water and extract (if using). Using a stand mixer fitted with the whisk attachment, beat on medium-high speed for 5–7 minutes — until your icing is thick, glossy, and forms stiff peaks.
3. Adjust as Needed
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Too thick? Add ½ teaspoon of water at a time until smooth.
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Too thin? Add 1 tablespoon of sifted confectioners’ sugar until it thickens back up.
Your icing should be smooth and workable — not runny or clumpy.
4. Seal and Store
Royal icing dries quickly, so keep it covered!
Press plastic wrap directly onto the icing’s surface, then seal the container with an airtight lid.
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Room temperature: up to 2 days
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Refrigerator: up to 1 week (rewhip before using)
Adjusting Consistencies Like a Pro
The beauty of royal icing is that one batch can do it all — you just tweak the consistency! Here’s how to make it work for every decorating task:
🎨 Stiff Consistency – For details, flowers, or 3D decorations
Use the icing straight from the mixer. It should hold stiff peaks and keep its shape when piped.
✏️ Piping Consistency – For outlines, lettering, and borders
Add ½–1 teaspoon of water per cup of icing.
When you lift a spoonful and let it fall back into the bowl, the icing should smooth out in about 10–12 seconds.
💧 Flood Consistency – For smooth, glossy fills
Add 1–2 teaspoons of water per cup of icing.
The icing should settle back into itself in about 8–10 seconds — perfect for that glass-smooth finish!
🌈 Medium Consistency – For slightly raised borders or details
Add just enough water for it to smooth out in 12–15 seconds.
Pro Tips from the Confection Couture Team
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Use gel food coloring — it’s vibrant and won’t water down your icing.
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Work in small batches when adjusting consistencies so you don’t over-thin.
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Keep unused icing covered with a damp towel while working to prevent crusting.
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Let decorated cookies dry for 8–12 hours (or overnight) before packaging for best results.
Ready to Decorate?
Once your icing is ready, grab your favorite Confection Couture Stencils and start creating! Whether you’re outlining elegant borders or flooding vibrant backgrounds, this royal icing will help you achieve that professional bakery look — right from your kitchen.