Royal Icing

Royal Icing

by Adina Frid

This is excellent for icing sugar cookies and gingerbread cookies.
It is a simple recipe, and hardens nicely.

YIELDS: icing for about 5-6 dozen cookies


  • 4 cups powdered sugar
  • 4 Tbsp. meringue powder
  • 8-10 Tbsp. warm water
  • gel food coloring (optional)


In a medium-sized bowl, mix powdered sugar and meringue powder.

Add 6 Tbsp. warm water and mix.

Continue adding water, 1 Tbsp. at a time, until mixture is smooth and similar consistency to white glue. The icing should be spreadable but not dripping.

If adding food coloring, spoon the desired amount of icing into a separate bowl. Add a small drop of gel food coloring and mix well. Add small amounts of color until desired color is achieved.

To pipe decorations, first allow the smooth layer of icing to harden completely.

Use a piping bag or a plain plastic baggie. Fill with the desired icing.

Snip off a tiny corner of the bag. “Draw” decorations using the icing.

Allow to harden.


  1. For a smaller amount of icing, simply halve or quarter the recipe.
  2. I recommend gel food coloring (rather than liquid) as it does not interfere with the consistency of the icing.