Royal icing is best for decorating cookies, since it dries to a plaster-hard finish. This recipe yields enough to cover about 100 three- to four-inch cookies. To ice all those in this story, you will need to make two batches of icing; increasing the recipe by half won't work well.



Ingredient Checklist


Instructions Checklist
  • Combine all ingredients in a bowl, and beat with a mixer on low speed until smooth and opaque white, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time, until icing has the consistency of glue; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.


Reviews (1)

35 Ratings
  • 5 star values: 6
  • 4 star values: 16
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: Unrated
I make royal icing ALL the time to decorate cookies and I can tell you that when it doesn't have any added flavoring it tastes AWFUL!!!!! Add at LEAST 2 tsp of your choice of flavoring - I add 2 tbsp to mine when I make a batch with 2 lbs of sugar. It tastes heavenly! My favorite is butter/vanilla.