This best royal icing recipe without meringue powder or corn syrup, is perfect for the avid baker that wants to make a clean wholesome cookie, and feel guiltless serving it to their family! This classic royal icing recipe will give your cookies that professional look we all love to adore, especially on those cute Christmas cookies.
This icing is great for decorating cookies and dries to a nice hard finish! Here is a delicious cookie recipe to try this icing on! Soft and Chewy Sourdough Discard Gingerbread Cookies
Can I use royal icing on cookies?
Absolutely! Royal icing is perfect for decorating cookies. It dries hard, which makes it ideal for intricate designs, and it can be used for both outlining and flooding (filling in) your cookies. Here are a few tips that I keep in mind when using royal icing on cookies:
- Use a thicker consistency to create outlines around your designs. This helps prevent the flooding icing from spilling over.
- Thin your icing slightly with water to achieve a smooth consistency for flooding. It should flow easily but not be too runny.
- Use different piping tips for various designs—smaller tips for details and larger ones for flooding.
- Allow the icing to dry completely before stacking or packaging the cookies, which can take several hours or overnight.
- Store decorated cookies in an airtight container to keep them fresh.
Here is a delicious cookie recipe to try this icing on! Soft and Chewy Sourdough Discard Gingerbread Cookies
What kind of cookie is used for decorating?
The best cookies for decorating are usually sturdy and have a nice flat surface. Here are our favorites:
- Sugar Cookies are sweet and versatile, making them perfect for detailed decorating. They hold their shape well and can be cut into various shapes.
- Gingerbread Cookies have a rich flavor and a sturdy texture that’s great for intricate designs. They’re especially popular at our house during the holidays.
- Shortbread Cookies are buttery and crisp, providing a solid base for decorations, though they may not hold intricate designs as well.
For the best results, choose a cookie recipe that holds its shape during baking and has a neutral flavor that compliments your icing.
How do you dye royal icing naturally?
Dyeing royal icing naturally can be a fun way to add color without artificial dyes. Keep in mind that when using the natural method of dyeing, it can have a taste that, depending on your cookie, will throw off the flavor. Natural food coloring is the only option in my house when dyeing cookies. I'm just very careful to not pair beet juice coloring with my gingerbread cookies, instead I opt for a plain white icing or a vanilla flavored. Of course, if this is not a concern for you, you can always use gel colors that work very well with homemade royal icing. Otherwise, here are some common ingredients you can use to color your icing naturally:
- Beet Juice, strawberries, raspberries, or freeze dried strawberries: Use for a deep red or pink color. Simply blend cooked beets, fresh strawberries, or fresh raspberries and strain the juice.
- Matcha Tea: Matcha Tea is great for green. Just mix the powder into the icing.
- Turmeric: This can provide a vibrant yellow color. Use a small amount, as it can be strong.
- Blueberry Juice or Powder: For a purple or blue hue. Blend fresh blueberries, strain, and use the juice.
- Paprika or Carrots: Can give a warm orange color. Use a small amount of paprika mixed with water and add to the icing, or boil the carrots in water, blend and strain the juice out. Use the juice to color the icing.
Tips for Dyeing Royal Icing Naturally
- Add your natural dye a little at a time until you reach the desired color.
- Keep an eye on the icings consistency; natural dyes can sometimes add moisture, so you might need to add a little more powdered sugar.
- It’s a good idea to test your dye on a small batch to see how the color develops as it dries.
Does royal icing need to be refrigerated?
Since this recipe calls for raw eggs, refrigerating is especially important for safety. Make sure to used clean pasture raised eggs. It is also best to make sure that they are fresh. Once the icing completely dries on the cookies, you can store them in an airtight container in the fridge or freezer.
Equipment for this Easy Recipe
Stand mixer or hand mixer
Pastry bag, squeeze bottles, or ziplock bags (Cut a small amount of the corner to pipe.)
Simple Royal Icing Recipe Ingredients
- 2 large egg whites
- 4 cups powdered sugar, sifted (confectioners sugar)
- 1 teaspoon vanilla extract, lemon juice, orange juice, or almond extract (optional, for flavor)
Easy Instructions for Royal Icing
Prepare the Egg Whites: If using raw egg whites, ensure they are fresh and pasteurized for safety.
Mix: In a mixing bowl, beat the egg whites with whisk attachment on medium speed until frothy.
Add Sugar: Gradually add the sifted powdered sugar, mixing on low speed until combined. Bring the mixer to high speed and beat until the icing holds stiff peaks (about 5-7 minutes).
Add Flavor: If desired, mix in the lemon juice, vanilla extract, or almond extract.
Adjust to the Right Consistency: If you need a thinner consistency for flooding, add a few drops of water. For thicker icing, add more powdered sugar.
Use or Store: Use immediately or cover with a damp cloth, wet paper towel, plastic bag, or piece of plastic wrap to prevent drying out. If dyeing the icing different colors, then divide a little bit of the icing into smaller bowls and add the desired natural colors or gel food coloring. If storing, keep it airtight in the refrigerator for up to a week.
This icing is great for decorating cookies and dries to a nice hard finish! Here is a delicious cookie recipe to try this icing on! Soft and Chewy Sourdough Discard Gingerbread Cookies
Enjoy decorating your holiday cookies!
More Dessert Recipes
How to Make Easy Homemade S’mores Brownies Recipe
Easy Keto Peanut Butter Cream Cheese Cookies Recipe
Best (Flourless) Gluten Free Peanut Butter Bars
Simple New York Style Cheesecake Recipe (No Springform Pan)
Best Espresso Keto Ice Cream with Only 4 Ingredients!
Best Royal Icing Recipe Without Meringue Powder
Equipment
- Stand mixer or hand mixer
- Pastry bag, squeeze bottles, or ziplock bags (Cut a small amount of the corner to pipe.)
- Piping tip
Ingredients
- 2 large egg whites
- 4 cups powdered sugar sifted (confectioners sugar)
- 1 teaspoon vanilla extract lemon juice, orange juice, or almond extract (optional, for flavor)
Instructions
- Prepare the Egg Whites: If using raw egg whites, ensure they are fresh and pasteurized for safety.
- Mix: In a mixing bowl, beat the egg whites with whisk attachment on medium speed until frothy.
- Add Sugar: Gradually add the sifted powdered sugar, mixing on low speed until combined. Bring the mixer to high speed and beat until the icing holds stiff peaks (about 5-7 minutes).
- Add Flavor: If desired, mix in the lemon juice, vanilla extract, or almond extract.
- Adjust to the Right Consistency: If you need a thinner consistency for flooding, add a few drops of water. For thicker icing, add more powdered sugar.
- Use or Store: Use immediately or cover with a damp cloth, wet paper towel, plastic bag, or piece of plastic wrap to prevent drying out. If dyeing the icing different colors, then divide a little bit of the icing into smaller bowls and add the desired natural colors or gel food coloring. If storing, keep it airtight in the refrigerator for up to a week.
