Royal Icing for Cookie Decorating

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Tom Williams

Prep time30 minutes
Recipe TypeDessert
4Teaspoonmeringue powder
1⁄4Teaspooncream of tartar
1⁄2Teaspoonextract (*)
2Cupconfectioner's sugar (sifted)

Use this icing to decorate Tom's Gingerbread Cookies.

Combine meringue powder, water, cream of tartar, and flavoring extract.  Add sugar and beat with an electric mixer on medium speed until stiff peaks form (6 - 12 minutes).  Add a little water at a time if needed to adjust icing consistency for piping or spreading.  Icing is at the correct consistency when it drips back down off the beater and smoothly melts back in.  If you get too much water, the icing won't dry. 

If you are going to make different colors, then divide icing into small bowls and add different colors.  Keep a damp cloth directly on the surface of the icing while you work, to keep it from drying out.

If making ahead, cover icing with a damp cloth and plastic wrap and store in the refrigerator for up to 3 days.  Beat again before using.

* Use vanilla, lemon, or almond depending on desired flavor.


This icing is fun to use and makes your cookies beautiful!