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My Finished Cookies

Laurel’s Royal Icing


  • Total Time: 0 hours

Ingredients

Scale
  • 2.25 pounds of powdered sugar
  • 3/4 cup room temp water
  • 1 teaspoon cream of tartar
  • 5 Tablespoons Wilton meringue powder
  • 2 teaspoons clear vanilla

Instructions

  1. Add powdered sugar to a stand mixer.
  2. Using a whisk, gently sift the powdered sugar with the whisk to break down lumps
  3. Into a measuring cup add water, meringue, cream of tartar and vanilla
  4. Whisk ingredients to gather until the water mixture starts to foam.
  5. Add the water mixture to the powdered sugar
  6. Put the paddle attachment on the mixer and begin mixing the ingredients together on low speed.
  7. Your royal icing will begin to look like a thick syrup, continue to mix on low speed for 8-10 minutes.
  8. Once icing begins to thicken, increase the speed to medium high for 1-2 minutes.
  9. Icing should be like thick marshmallow fluff out of the mixer. You can place it in an air tight container and use within 2 weeks.
  10. Coloring the icing: Use a liquid gel to color, add just 2-3 drops at a time. Color one cup at a time in separate containers. Color will deepen as it sets.
  11. Before use: Use a spritz bottle to add water as needed- this helps control the amount of water. For this icing, she used about 12-18 squirts, consistency should “ribbon” off spoon– not too thick and not too runny. We used this consistency for creating the lines and for filling.
  • Prep Time: 0 hours
  • Cook Time: 0 hours