Introduction

Royal icing is a smooth, glossy icing perfect for decorating biscuits and cookies with intricate designs or colorful finishes. This recipe creates a versatile icing that’s easy to pipe, spread, and color to suit any occasion.

A close-up shot of assorted Christmas sugar cookies laid on a white marbled surface. The cookies include red and green stars with smooth icing layers and white zigzag lines with sugar crystals on top, white snowflakes decorated with green or red icing forming intricate patterns, green Christmas tree shapes with white icing garlands and red and silver dot decorations, and white candy cane shapes with red stripes. Each cookie has a golden-baked base with the icing layers adding vibrant colors and festive details photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g / 1 lb pure icing sugar (powdered sugar), sifted (plus extra for adjusting)
1/4 cup egg whites (approximately 3 eggs)
2 tbsp corn syrup (or 1.5 tbsp glucose syrup)
1 – 1 1/2 tbsp water, plus more as needed
Food dye (liquid or gel), quantity as desired

Instructions

Step 1: Place the icing sugar, egg whites, corn syrup, and 1 tablespoon of water in a large bowl. Beat on low speed at first, then increase to speed 5 and continue beating for 1 minute until the mixture is smooth and glossy.
Step 2: Divide the icing into separate bowls if you want to create multiple colors. Add food dye a little at a time, mixing until you reach your desired shade. If the icing becomes too thin, add more sifted icing sugar to thicken.
Step 3: Test the icing consistency by drawing a figure 8 on the surface. It should hold its shape visibly for about 2 seconds before slowly sinking back into the icing. Thin the icing with small additions of water (1/2 teaspoon at a time) or thicken it with more icing sugar as needed.
Step 4: Transfer the prepared icing into disposable piping bags or resealable plastic bags.
Step 5: Snip the tiniest bit off the corner of the bag for fine piping details; remember you can always enlarge the hole later but not make it smaller. Alternatively, use a very thin piping nozzle for detail work.
Step 6: Pipe your desired decorations onto the biscuits. For adding sprinkles or embellishments, apply while the icing is still wet so they stick properly.
Step 7: To fill a large surface evenly, use a toothpick to gently spread the icing after piping.
Step 8 (Quick Method): Place a skewer across the edge of your frosting bowl. Hold a biscuit by its edge with two fingers and carefully dip the face of the biscuit into the icing. Pull it out and lightly scrape the surface across the skewer to remove any excess icing. Decorate with sprinkles immediately or allow the base to dry completely before adding detailed piping.

Tips & Variations

If your icing is too runny, sift in extra icing sugar a little at a time to thicken it without losing smoothness.
Use gel food coloring for more vibrant colors without altering the icing’s consistency.
For egg-free icing, substitute the egg whites with aquafaba (chickpea water) whipped to stiff peaks.
Store colored icing in airtight containers and cover the surface with plastic wrap to prevent drying out.

Storage

Store royal icing in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to one week but bring it back to room temperature and stir well before use. If the icing thickens during storage, add a few drops of water and beat to restore the desired consistency. Leftover decorated biscuits should be stored in a cool, dry place and consumed within a week.

How to Serve

The image shows a close-up of decorated Christmas sugar cookies arranged on a white marbled surface. There are three main shapes: green Christmas trees with white zigzag icing and small red and silver round decorations, white snowflakes with red or green detailed icing lines and dots on top, and red or green stars decorated with white zigzag lines and small sparkly sugar crystals. Additionally, white candy cane cookies have red stripes across them. The cookies have a golden-brown base and colorful smooth icing with a festive look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make royal icing without raw egg whites?

Yes, you can use aquafaba (the liquid from canned chickpeas) as a vegan alternative to egg whites. Whip it until stiff peaks form and substitute it in equal measure.

How do I fix royal icing that is too thick or too thin?

If the icing is too thick, add water in small increments (1/2 teaspoon at a time) and mix until it reaches your desired consistency. If it’s too thin, gradually sift in more icing sugar while mixing to thicken it without losing smoothness.