Easy Royal Icing
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With millions of page views and more than one hundred 5-star reviews since 2020, this easy royal icing recipe has been so many people’s solution to making royal icing without meringue powder. My trusted easy royal icing recipe for sugar cookies will totally change the way you think about royal icing. It comes together super quick and you don’t even need a mixer! Best of all, this is royal icing is made without meringue powder.
Many years ago, when I started learning how to bake from scratch, I began with a cake decorating class.
It was in that class I learned how to, first and foremost, decorate a cake with simple buttercream, but it’s also where my baking skills blossomed and I learned many more crucial skills surrounding cake decorating.
Believe it or not, I brought a cake I made from a box to my second cake decorating class. But by the third class, I had tried my hand at doing it from scratch, and I believe that’s where my passion for baking was born.
It was my science away from science, when science was still my full time job, and it was interesting, fun, therapeutic, and something that made me really proud.
When I started taking the second set of classes which covered decorating cakes a little more in depth, I learned all about traditional royal icing, which in the grand scheme of cake decorating is fairly simple, but to a beginner can be a little intimidating.
WHAT IS TRADITIONAL ROYAL ICING?
Traditional royal icing consists of powdered sugar, water, and meringue powder, which is simply an egg white substitute made primarily of dehydrated egg whites and stabilizers.
It can be finicky and hard to navigate at first, and it requires the use of a mixer. It is absolutely perfect for piping intricate royal icing flowers and other components to cakes and cupcakes, but when I started working with cut-out sugar cookies, I didn’t love the extra work that went into traditional royal icing.
“We made this to decorate shortbread Christmas cookies this year. We divided it into three bowls & colored it. Super simple, worked great, and tasted good.”
Melissa, reader
Though cut-out sugar cookies aren’t all that difficult, they can take up some time between rolling, baking, cooling, and drying (I prefer to decorate day-old cookies, personally).
I longed for a simple and easy cookie icing that was made without meringue powder and didn’t require me to get out my mixer again.
Did you also know that the enemy of traditional royal icing is grease? So ensuring all of your equipment is completely spotless is one more thing to think about and prepare for. Not into it for my cookies.
And thus my easy royal icing recipe was born!
Once I made myself this easy recipe for decorating my sugar cookies, I’ve never looked back.
And I’m sharing all my tips and tricks with you here so that you, too, can have the best icing to decorate your next batch of sugar cookies.
This is also a great gingerbread house icing recipe that’s easy and can involve the kiddos. AND! It’s an easy Christmas cookie icing which means more time for baking and less time for standing over the mixer.
Gingerbread house photo courtesy of Renee of Kudos Kitchen By Renee
INGREDIENTS FOR THIS EASY ROYAL ICING RECIPE
You only need a few ingredients for this recipe, and you may already have them all on hand.
For this quick royal icing, you will need:
• light corn syrup
• powdered sugar
• vanilla extract
• warm water (hardly an “ingredient!”)
Because this royal icing is made with corn syrup, it’s not ideal for piping flowers and intricate pieces to adorn your cakes and cupcakes. But it is an ideal royal icing recipe for cookies because it outlines and floods (fills in) quite easily with just a simple addition of water.
HOW TO MAKE EASY ROYAL ICING
If you haven’t already seen the video floating around on this post, the video shows you exactly how to make this royal icing. It really is as simple as stirring together the ingredients, but there is one teeny tiny catch…
You’ll need to test the viscosity of the icing before it’s ready to use.
Now, don’t let that terminology scare you. This simply means you’re going to stir your royal icing up, drip some of it right back into the bowl, and then count to see how long it takes the drip to dissipate.
I aim for 12 seconds. Which I think is perfect for making a general outline that will seamlessly blend with your flood (the icing you use to fill in).
You can see in the video that I like to make a sort of squiggle so I can see a large area of dissipating icing.
If you’re looking for more of a traditional outline royal icing that you want to allow to dry before you fill it in, aim for 14-15 seconds. This is also the viscosity you’d want for piping details on top of already dried icing.
I will, however, warn you that at the 14-15 second range, it becomes quite difficult to press through a piping tip, and I find it works best to keep a warm compress or cup of warm water close by to loosen up the corn syrup as needed, especially in colder weather.
The best part about this icing is that since you don’t need a mixer, if the viscosity is wrong, dump it back into the bowl, add more water to thin it out or more powdered sugar to thicken it up. No big.
See? Easy!
“The icing was so easy to make thanks for the recipe. I have always been so scared to try it but you made it simple so thanks for that.”
Sheri, reader
WHAT ARE THE BEST TOOLS FOR PIPING ROYAL ICING?
When it comes to actually using this royal icing, I tend to use decorating bottles for my flood icing, but I always run the risk of the icing getting low and an air bubble blasting through the tip and ruining my hard work. So sad!!
I find it best to use piping bags, either disposable or reusable, fitted with Wilton tips #2 or #3.
You can also use larger tips like a 1A if you’re using it for something like a gingerbread house and you need a little more volume in your squeezes.
And, for coloring royal icing (and any icing or frosting, really), I always always always recommend gel colors. My favorite are AmeriColor and they are seriously the best.
(AmeriColor gel colors pictured here with ingredients to make my rainbow cake)
They won’t water down the icing you worked so hard to get juuuust to the right consistency, and the color selection is huge and gorgeous. Find them in a 12 pack or a 50 pack (the one I have!).
So there you have it. My super easy and quick royal icing that doesn’t require much work for you. It’s reliable, it’s stable, it actually tastes good, and it’s the perfect way to decorate any and all of your cookies, not just ones that you roll and cut out.
Truly, it is the best royal icing recipe I know that isn’t the traditional.
I’ve also used this royal icing to decorate things like bundt cakes, when I want to make a royal icing drip cake. The viscosity of this icing makes a gorgeous drip!
Beautiful royal icing drip cake courtesy of Lindsay from The Live-In Kitchen
I hope you’ll give my simple royal icing recipe a try and I can’t wait to see all your beautiful cookies!
Here’s a list of all of my roll-out/cut-out cookies this royal icing goes great with:
•easy cut-out sugar cookies
•funfetti cut-out sugar cookies (pictured above this list)
•spiced gingerbread cut-out cookies
•pumpkin spice cut-out sugar cookies
•peppermint cut-out cookies
•chocolate cut-out sugar cookies
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EASY ROYAL ICING RECIPE FAQS
More Favorites from Fresh April Flours
Easy Royal Icing Recipe
Ingredients
- 1 and ½ cup (180g) powdered sugar
- 2 Tablespoons (30mL) warm water
- ½ Tablespoon (10g) light corn syrup
- ⅛ teaspoon vanilla or almond extract
Instructions
- Place powdered sugar in a medium bowl and set aside.1 and ½ cup (180g) powdered sugar
- In a small bowl, combine warm water, light corn syrup, and extract. Stir until corn syrup is dissolved.2 Tablespoons (30mL) warm water, ½ Tablespoon (10g) light corn syrup, ⅛ teaspoon vanilla or almond extract
- Add sugar water to powdered sugar and stir until completely combined. Mixture will be thick. The consistency you're looking for is a slowly dripping icing that disappears into the bowl within about 12 seconds. Add water by drop if you think it's too thick. If it becomes too thin, add more powdered sugar by the teaspoon. Use immediately.
- If you need to wait to use your icing: cover tightly, and use2 within 1 day. You will need to stir it up again and possibly add more water before using. Re-test the consistency before using.
Video
Notes
- What do to with royal icing: this easy royal icing recipe is also perfect for gingerbread houses and royal icing drip cakes.
- Tools for decorating: I prefer to use decorating bottles for my flood icing, but I always run the risk of the icing getting low and an air bubble blasting through the tip and ruining my hard work. That said, I find it best to use piping bags, either disposable or reusable, fitted with Wilton tips #2 or #3. You can also use larger tips like a 1A if you’re using it for something like a gingerbread house and you need a little more volume in your squeezes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
This recipe was terrible. Icing was super runny and unfixable.
If you’re icing is runny you added too much liquid. Because of geographic and seasonal differences in humidity an experienced baker knows to add liquid a little at a time and watch the consistency. If you accidentally add too much you can add more powdered sugar.
My icing was thin also. I was using it to icing a gingerbread house. I added a lot OD confectioners sugar to thicken but it still wanted to run I can see that it would be great for cookies. I like the recipe
Muy. Bien dicho, un pastelero experimentado es prudente y sabe cómo hacerlo
Muchas gracias 🙂
No wonder it’s bad, she’s a self taught baker!
What a rude comment, Violet. I have had readers using this method for YEARS (originally published with my cut-out sugar cookies in 2015) with no issue. I also added a video so you can see how easy it is. If it was runny, you didn’t troubleshoot properly, and you didn’t add enough powdered sugar. My being “self-taught” has nothing to do with it. But thanks for visiting!
Don’t pay attention to that comment. I absolutely loved this recipe! Definitely a keeper for me! For the past 6 yes I’ve been hosting a cookie decorating party for all the kids in the family. I’ve gotta say that in the past I’ve tried countless recipes and this is the best by far!! Best tasting, consistency, super easy and love how well it sets! We use the Wilton squeeze bottles and it comes out beautifully!! Thank you for the wonderful recipe!!! God Bless!!
Thanks so much, Sarah! I appreciate your thoughtful comment and review 🙂
Great recipe and so easy! LOVE IT!
Thanks so much, Sonjia!
Well said young lady .
Keep doing you, the best cooks, and bakers are self taught.
Such a rude comment. Some of the most delicious things I’ve ever eaten have been made by self taught bakers. It’s a shame you haven’t taught yourself any manners.
It worked great! Just had to make the appropriate adjustments, per the directions.
Thanks, Terri!
It’s people like you, who make this world and ugly place. Being kind costs nothing. Constructive criticism goes along a lot better than just being nasty!
Violet, look in the mirror and say “I will not be a scrooge today.” Lynn, simple and perfection!
Haha, thank you, Michelle!
Hmmm, if I’m not correct, almost all bakers started out as self taught. And EVERY Baker goes on to continue to be taught, whether it be by self or not. Your comment is rude and uncalled for. It’s easy to be a keyboard cowboy when people are putting themselves out there and you’re hiding behind a computer monitor, huh? Sheesh. Other people’s kids, man.
It’s perfect for Christmas cookies. If you read the DIRECTIONS, and follow them like a GREAT Baker, you’d know to adjust the recipe before attempting the final project.
I appreciate the recipe, even if other people don’t. Even down to your tip recommendations.
Thank you for your comment, Heather! So glad you enjoyed the recipe and the tips.
This worked like a dream. Thanks for a great shortcut to royal icing!
I’m so glad! Thanks for letting me know, Andrea!
Thanks for the recipe!
Would this royal icing stand up to edible food color markers used on top of it?
This icing tends to bleed a bit, but it’s definitely worth a try!
Worked perfectly for me, this will be my go to recipe for decorating cookies.
Thanks so much, Patrice!
Hi! Was wondering if this would work to drizzle over a bundt cake? My grandmother use to make an icing that she called Cinderella icing. My aunt and I have looked everywhere for this recipe and can’t find it. We feel like she may have just called it that. This icing looks really similar to hers. Thanks so much for posting.
YES, Kim. Absolutely. This is very much that type of icing. Let me know how it works out!
Thanks for this easy recipe! I have never been a fan of royal icing because of the eggy undertones. This works beautifully!
Thanks so much, Leslie!
Hi! I’m new to cookie decorating. I used this recipe, put the decorated cookies in the fridge to harden and then stacked them in a container. When they got to room temperature, the icing started getting soft and my cookies stuck together. Is this typical?
Hi, Ariel– this royal icing should be rock hard when it’s completely dry. I always let my cookies air dry, as chilling them in the fridge can add moisture to the icing and cause it to soften.
Hi . I always let my icings air dry till hard b4 i put away or in the refrigerator. It can cause moisture putting in fridge or in air tifht containers if not completely…….just a helpful tip… good luck
Hearing how long they take to air dry before I can put them in a tin and into the freezer? Thanks in advance
I’d let them dry an entire 24 hours before doing that!
Out of all the years of making sugar cookies I’ve never had the patience to try and ice them. I’m so glad I found this recipe I’ve been afraid all these years to colour up my cookies and this recipe just made it so easy I managed to get three colours plus some white out of one batch. And it tastes really good!!
Thanks so much, Kim!
I’m going to try this recipe this weekend. Does it matter what type of food coloring we use?
Hey, Stacie– it doesn’t, but I prefer the gel colors that I linked in the recipe!
My first experience with royal icing and this was perfect! So easy to work with. Thank you for sharing!
Thanks so much, Holly!
Instead of the water, could I substitute lemon juice to ice some lemon butter cookies?
Hey, Michelle– I’d still use water, but replace the vanilla extract with lemon extract!
Thanks Lynn
I’m so happy I came across this recipe. I love it! We’re using it to decorate gingerbread houses.
Awesome, Pat! Enjoy!
Hi ! Cant wait to try this. About how many cookies will this flood? Just a regular size cut out cookie?
Hey, Sarah! This will completely flood about 12-16 2″ cookies.
Hi! I was wondering if I could use Maple Syrup instead of corn syrup? I am in Hong Kong and it’s not easy to find corn syrup. Thanks!
Hi! Unfortunately, maple syrup won’t work here. You need the corn syrup to solidify the icing.
Can this recipe have enough durability for constructing a gingerbread house? Looking for an easy recipe. Thank you.
You bet! Enjoy!
Thanks. I tried just powdered sugar and a few drops of water many years ago. Not great but a quick substitute, I had no idea how close I was to a really good recipe! I just didn’t know to add corn syrup!
Yes! It will definitely add a hardening factor.
Being “self taught” is a bad thing? Huh. Who knew.
I haven’t tried it yet but I will. 🙂
Haha, apparently! Enjoy, Nicole!
I was looking for a quick icing recipe for my kids gingerbread houses and luckily I stumbled upon this recipe. It was so quick and easy to make, and it tastes great too! It was definitely a hit with my kids! So happy with how it turned out!
So glad you enjoyed it, Holly!
I have used this twice and it worked out great for cookies both times. My daughter has a severe egg allergy so meringue powder was never an option but now she can enjoy cookies with us!
Yay! I love this so much 🙂
1st time icing user here. This recipe was perfect. Very clear instructions and so easy! I did add about double the water. I’m so glad it worked out because I visited 4 grocery stores before I found light corn syrup!
I’m so glad, Riley! Thanks for sharing!
I never leave comments but some of the tacky & rude comments above led me to post this. I followed this recipe exactly and the icing was perfect. I even thinned it a bit bc I wanted to flood my cookies. Thank you. – this is by far the easiest recipe for sugar cookie icing I have tried.
Haha, thanks so much, Jenny! I’m glad you enjoyed it!