Small Batch Royal Icing

Three different colors of royal icing in piping bags, set in a small jar.

This small batch royal icing is made with meringue powder, whips up in minutes, and is perfect for outlining and flooding a dozen cookies. It’s easy to tint, has a hint of vanilla, and dries hard for stacking.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 39kcal

Author: Erin Cernich

Equipment

Ingredients

1 cup powdered sugar
2 ¼ teaspoons meringue powder
¼ teaspoon vanilla extract
⅛ teaspoon salt
1 to 3 tablespoons warm water
gel food coloring optional for decorating

Instructions

In the work bowl of a stand mixer fitted with the whisk attachment, add the powdered sugar, meringue powder, vanilla, and salt. Turn the mixer on low and slowly drizzle in 1.5 tablespoons of water. Turn the mixer up to medium-high and mix for 2 minutes.
1 cup powdered sugar, 2 ¼ teaspoons meringue powder, 1/4 teaspoon vanilla extract, 1/8 teaspoon salt, 1 to 3 tablespoons warm water

You can also use a hand mixer with a small mixing bowl.

The consistency should be similar to warm honey, and when you lift the whisk, the icing should drip down into a ribbon and disappear into the surface within about 10 seconds. If it disappears immediately, it's too thin and needs a few more seconds of mixing. You can also add more powdered sugar, a tablespoon at a time. If it's too thick, add more water, a teaspoon at a time, and mix to combine. Note that the longer you mix the icing, the thicker it gets, and the thicker it is, the harder it is to pipe.

In my dry climate, I will use up to 3 tablespoons of water to get a pipeable, flooding consistency.

To tint the icing, divide it into separate bowls and use gel food coloring. I use a toothpick to dip into the coloring, then swirl it into the icing. A little goes a long way. Immediately transfer the icing to a piping bag(s) to keep a crust from forming. You will have enough icing for a small batch of 6 to 12 cookies. The icing will dry hard in about 2 hours when applied in a thin layer.
gel food coloring
Store leftovers in the refrigerator: In the piping bag, only if you're going to use it within a day. Just be sure to seal up the end if it was cut. Or in a small, covered bowl. Place a damp paper towel on top of the bowl, then seal it with the lid.

Notes

Serving Size - This small batch recipe is easily doubled.
How Many Cookies - There is enough icing to outline and flood a thin layer onto a small batch of cookies (up to 12).
Make Ahead - The icing can be made 2 days ahead of time. Transfer it to a small bowl and place a damp paper towel on top before sealing with the lid. The icing can separate. When ready to use, let it come to room temperature and whisk again until smooth. If it's thickened too much, add a drop or two of water to thin it out.
Freezing - Place the icing in a tightly sealed freezer bag and squeeze out the air. Freeze it flat for up to 1 month, thaw in the refrigerator, then bring to room temperature to use.

Nutrition