Published on August 17th, 2012 | by Rachel Budke3
This is not a “traditional” royal icing, but it’s very simple to make and yields great results! The icing dries matte and hardens up to make very professional looking cookies! Get my Grandma’s sugar cookie recipe here!
Recipe adapted from: The Sweet Adventures of Sugarbelle
Makes enough icing for 3-5 dozen cookies
- 2 pounds (1 bag) confectioner’s sugar
- 1/3 cup meringue powder
- 3/4 cup warm water
- 2 tablespoons pure vanilla extract
- In your mixer, using the whisk attachment, blend together the sugar and meringue powder.
- Slowly add in the water and vanilla.
- Mix on medium-high speed for 7-10 minutes.
That’s it! So the icing doesn’t dry out, make sure to have plastic wrap pressed against the surface of the icing. Store in the refrigerator for up to a month.
Tips on Icing Cookies:
- Use pastry bags with tips in them. If you don’t have any, you can always cut a little hole in a plastic bag. Just know that your lines won’t be quite as crisp.
- Outline your design in the color you have chosen with icing that is on the thicker side. I thin mine out with water just a little bit, until it’s about the texture of toothpaste.
- Fill in the outline with a thinner icing, known as 10 second icing. Add enough water so that when you drip some icing back into the bowl, the line it makes disappears in 10 seconds. This texture smooths out very nicely, so your cookies look neat and clean.
- Pop any bubbles that form with a toothpick.
- To make black icing easily, add cocoa powder to your icing until it reaches a medium brown color. Then add your black food coloring — you’ll use a lot less!
- Be patient and take your time!