Description
Smooth, glossy, and easy to control, this royal icing is ideal for outlining and flooding cookies.
Ingredients
- 3 large egg whites
- 1 lb (450 g) confectioners’ sugar
- 1 tsp pure vanilla extract
Instructions
- In a stand mixer bowl, beat egg whites on medium-low for about 1 minute until frothy.
- With the mixer on low, slowly add confectioners’ sugar and vanilla. Mix until smooth and fully incorporated.
- Increase speed to medium-high and beat until the icing forms stiff, shiny peaks — about 4–5 minutes.
- For outlining, use the icing as is (thicker). For flooding, stir in a few drops of water at a time until you reach a smooth, ribbon-like consistency.
- Divide into bowls and tint with gel food coloring if desired. Keep unused icing covered with plastic wrap pressed directly on the surface to prevent drying. Transfer to piping bags and decorate cooled cookies.
Notes
Pro Tips: Separate cold, whip at room temp; Clean bowl = fluffy peaks; Add sugar slowly; Gel colors work best; Fix thick icing; Outline before flooding.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: British