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Foolproof Royal Icing That Dries Hard and Glossy for Decorated Cookies

A stack of round sugar cookies topped with vibrant, smooth cookie icing in pink, teal, orange, and purple, decorated with sprinkles.
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This recipe gives you the perfect cookie icing that hardens completely, providing a smooth, professional finish ideal for detailed sugar cookie decorating and holiday treats.

Ingredients

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  • 3 tablespoons meringue powder
  • 1/2 cup warm water
  • 4 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional, for flavor)

Instructions

  1. In a large bowl, combine the meringue powder and warm water. Whisk briefly until the powder is dissolved.
  2. Add the sifted confectioners’ sugar, vanilla extract, and almond extract (if using) to the bowl.
  3. Using an electric mixer with a paddle attachment, start mixing on low speed until the sugar is incorporated.
  4. Increase the speed to medium-high and beat for 5 to 7 minutes until the icing is very stiff, bright white, and holds stiff peaks. This is your piping consistency.
  5. To achieve a flooding consistency for filling in areas, add water, one teaspoon at a time, beating well after each addition until the icing flows slowly off the whisk in a thick ribbon that disappears into the surface after about 10 seconds.
  6. Divide the icing into bowls for coloring, if desired. Add gel food coloring sparingly and mix until smooth.
  7. Use the stiff icing for outlining cookies. Let the outline dry for 15 to 30 minutes.
  8. Use the thinner (flooding) icing to fill in the outlined areas. Gently tap the cookie on the counter to release air bubbles.
  9. Allow the cookies to dry uncovered at room temperature for at least 6 to 8 hours, or preferably overnight, until the icing is completely hard and dry to the touch.

Notes

  • For the smoothest finish, sift your confectioners’ sugar before measuring and mixing.
  • If you do not have meringue powder, you can substitute it with 2 large egg whites, but the drying time may vary.
  • Store unused icing in an airtight container at room temperature for up to two days; do not refrigerate.
  • If the icing becomes too thick while working, stir in a few drops of water to restore the desired consistency.

Nutrition

Find it online: https://yummagnet.com/cookie-icing-recipe-dries-hard-and-glossy/