Learn how to make royal icing for cookies without meringue powder using simple ingredients like egg whites and powdered sugar. This easy recipe creates the perfect consistency for decorating sugar cookies, gingerbread men, or even gingerbread houses with intricate designs or simple patterns. Whether for holidays or special occasions, this shiny, sweet icing transforms cookies into bakery-quality creations!
Royal icing is a sweet, hard icing perfect for decorating sugar cookies, gingerbread men, and even a gingerbread house. It gives your cookies an appearance that's straight out of a bakery. Decorating cookies with royal icing is a fun holiday activity that children can enjoy as well. Whether you prefer intricate designs or simple patterns, the icing dries shiny and looks fantastic. While some royal icing recipes call for meringue powder, this classic royal icing recipe uses egg whites—the most accessible option—which saves you a trip to the local grocery store.
With this super easy method and our tips and tricks, you'll gain the confidence to create beautiful cookies. It's a great way to make use of those cookie cutters sitting in a drawer somewhere—be it for fall cookies, snowflake cookies, Easter cookies, Valentine's Day cookies, or beautiful Christmas cookies.
Even simple shapes look stunning with icing piped onto the top. With royal icing, you can transform simple cookies into edible works of art. Perfect for any occasion—from birthdays to holidays—cookies decorated with royal icing are guaranteed to impress.
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Ingredients
- Egg Whites: Provide structure and help achieve stiff peaks for the right consistency.
- Salt: Enhances flavor and stabilizes the egg whites.
- Powdered Sugar: Sweetens the icing and creates a smooth texture.
- Vanilla Extract: Adds a hint of flavor.
- Gel Food Coloring: Allows you to create different colors without altering consistency.
- Water (as needed): Adjusts the icing to your desired consistency.
See recipe card for quantities.
How to Make Royal Icing for Cookies
Prepare Your Equipment
- Attach the whisk attachment to a stand mixer.
- Ensure all bowls, utensils, and mixer attachments are completely grease-free to achieve stiff peaks.
Make the Icing
- Sift the powdered sugar into a large bowl.
- Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites.
Chef’s Tip: Eggs are easier to separate when cold, but egg whites whip better at room temperature. If time permits, let the egg whites come to room temperature after separating.
- Add the egg whites and a pinch of salt to the bowl of the stand mixer. Beat on low speed until the egg whites become frothy.
- Add the powdered sugar ½ cup at a time to the frothy egg white mixture, mixing on low speed between additions. Once all the sugar is incorporated, add the vanilla extract if using.
- Increase the mixer speed to medium-high and beat the mixture for 5-8 minutes, or until stiff peaks form. The peaks should hold their shape without collapsing or running back into the bowl.
Adjust Consistency
- If the icing is too thick, add a few drops of water at a time until you achieve the desired consistency.
- For piping details, keep it stiff
- For flooding cookies, thin it slightly with water.
Add Colors
- Divide the icing into small bowls.
- Add gel food coloring as desired and mix thoroughly.
- Transfer each color to a piping bag fitted with the appropriate piping tip.
- Use the icing immediately or cover the bowl with a damp paper towel to prevent crusting.
Tips for Success
- Food Safety: Use pasteurized eggs for safety, especially if serving children, pregnant individuals, or immunocompromised people. Most eggs in the U.S. are pasteurized, as required by the USDA.
- Prevent Crusting: Always cover unused icing with a damp paper towel to prevent a crust from forming, which can cause graininess.
- Consistency: For detailed piping, keep the icing thicker. For flooding cookies, thin the icing slightly with water until it flows smoothly but still holds shape.
- Storage: Store leftover icing in an airtight container with plastic wrap pressed directly onto the surface to prevent crusting. Refrigerate and use within 3-4 days. Bring to room temperature and remix before use.
Uses for Royal Icing
This royal icing is perfect for decorating cookies, gingerbread men (and gingerbread houses) creating intricate designs, or writing on cakes. Adjust consistency and colors as needed for endless creative possibilities!
Storage Instructions
How to Make Royal Icing Ahead of Time
- Prepare royal icing 2-3 days ahead.
- Transfer to a smaller bowl or container; cover the surface of the icing with plastic wrap and then cover tightly with more plastic wrap.
- Refrigerate and let it come to room temperature before use.
- If separated, mix again until it comes back together.
- Leftover icing can be refrigerated using the same method.
Note: Royal icing made with egg whites should not be stored at room temperature.
How to Freeze Royal Icing
- If food coloring hasn't been added, transfer the icing to an airtight container; cover the surface with plastic wrap and freeze for 2-3 months.
- For colored icing in piping bags, tie off the top of the bags and push icing away from the tip to prevent leaking.
- Wrap piping bags individually in plastic wrap.
- Place piping bags in an airtight container and freeze for 2-3 months.
- Thaw overnight in the fridge and bring to room temperature on the counter.
- If separated, mix again until it comes back together.
How to Freeze Decorated Cookies
- Ensure the icing has set completely.
- Layer cookies between sheets of parchment paper in a freezer-friendly airtight container.
- Thaw at room temperature naturally and gradually.
FAQ's
A : Royal icing typically takes 6-8 hours to dry completely at room temperature, but drying time can vary depending on the icing's thickness and the climate. Placing the cookies in front of a fan can speed up the drying process.
A : To achieve a glossy finish, let your iced cookies dry at room temperature in a low-humidity environment. Adding a little bit of corn syrup to the icing can also enhance the shine.
A : Avoid overmixing (which incorporates too much air) and ensure the icing consistency is not too stiff.
A : Yes, it can be frozen in an airtight container for 2-3 months. Thaw it overnight in the refrigerator, then bring it to room temperature and mix again if it has separated.
With this simple royal icing recipe, you can achieve the perfect icing for your cookies using just a few basic ingredients. Whether you're new to cookie decorating or a seasoned pro, mastering the ideal consistency will take your designs to the next level. Grab your piping bags, gel colors, and creativity, and turn your sugar cookies into stunning edible art.
Be sure to share your beautiful creations—we’d love to see them!
Print
How to Make Royal Icing for Cookies (Without Meringue Powder)
- Total Time: 15 - 20 minutes
- Yield: 3 - 4 cups
- Diet: Vegetarian
Description
Learn how to make royal icing for cookies without meringue powder using simple ingredients like egg whites and powdered sugar. This easy recipe creates the perfect consistency for decorating sugar cookies, gingerbread men, or even gingerbread houses with intricate designs or simple patterns. Whether for holidays or special occasions, this shiny, sweet icing transforms cookies into bakery-quality creations!
Ingredients
100 g (3.5oz) Egg Whites (approximately 3 eggs)
Pinch of Salt
450 g (1 lb) Powdered Sugar, sifted
5 ml (1 tsp) Vanilla Extract, optional
Gel Food Coloring, optional
Water, as needed for consistency adjustments
Instructions
1. Prepare Your Equipment
-
Attach the whisk attachment to a stand mixer.
-
Ensure all bowls, utensils, and mixer attachments are completely grease-free. Any grease can prevent the icing from achieving the desired stiff peaks.
2. Make the Icing
-
Sift the powdered sugar into a large bowl.
-
Carefully separate the egg whites from the yolks, ensuring no yolk gets into the whites.
Chef’s Tip: Eggs are easier to separate when cold, but egg whites whip better at room temperature. If time permits, let the egg whites come to room temperature after separating.
-
Add the egg whites and a pinch of salt to the bowl of the stand mixer. Beat on low speed until the egg whites become frothy.
-
Add the powdered sugar ½ cup at a time to the frothy egg white mixture, mixing on low speed between additions. Once all the sugar is incorporated, add the vanilla extract if using.
-
Increase the mixer speed to medium-high and beat the mixture for 5-8 minutes, or until stiff peaks form. The peaks should hold their shape without collapsing or running back into the bowl.
7. Adjust Consistency
-
If the icing is too thick, add a few drops of water at a time until you achieve the desired consistency. For piping details, keep it stiff; for flooding cookies, thin it slightly with water.
8. Add Colors
-
Divide the icing into small bowls. Add gel food coloring as desired and mix thoroughly.
-
Transfer each color to a piping bag fitted with the appropriate piping tip.
9. Start Decorating
-
Use the icing immediately or cover the bowl with a damp paper towel or dish towel to prevent crusting.
Notes
Tips for Success
Food Safety: Use pasteurized eggs for safety, especially if serving children, pregnant individuals, or immunocompromised people. Most eggs in the U.S. are pasteurized, as required by the USDA.
Prevent Crusting: Always cover unused icing with a damp paper towel to prevent a crust from forming, which can cause graininess.
Consistency: For detailed piping, keep the icing thicker. For flooding cookies, thin the icing slightly with water until it flows smoothly but still holds shape.
Storage: Store leftover icing in an airtight container with plastic wrap pressed directly onto the surface to prevent crusting. Refrigerate and use within 3-4 days. Bring to room temperature and remix before use.
- Prep Time: 15 - 20 minutes
- Cook Time: 0 minutes
- Category: Basics
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 40
- Sugar: 9.8 g
- Sodium: 55.6 mg
- Fat: 0 g
- Carbohydrates: 10 g
- Protein: 0.2 g
- Cholesterol: 0 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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