Description
An easy and food-safe royal icing recipe that gives biscuits a glossy finish and dries hard with a bright sheen.
Ingredients
- 3 cups (360 g) sifted powdered sugar
- 2 tablespoons meringue powder (approx. 14 g)
- 4 tablespoons warm water + up to 2 tablespoons more
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon light corn syrup (optional)
- Gel food coloring as needed
Instructions
- Sift powdered sugar into a large bowl with meringue powder.
- Add 4 tablespoons warm water, vanilla, and corn syrup. Whisk on low until combined, then increase speed and beat until glossy and holds a soft to medium peak (about 4–7 minutes).
- For piping outlines: maintain stiffer, pipeable peak and for flooding, thin with 1/4 teaspoon of water at a time until desired consistency is reached.
- Transfer to piping bags or squeeze bottles. Outline biscuits first, let crust for 5–10 minutes, then flood and use a scribe to even the surface.
- Dry at room temperature. Thin layers dry in 1–2 hours; fully harden in 8–24 hours.
Notes
Use meringue powder for safety. If icing separates, add 1/4 teaspoon water and re-whip until glossy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American