Decorative cake and cookie topping Recipe
International · Dessert · 10 min total
A versatile, colorful royal icing that hardens to a smooth, glossy finish, perfect for decorating cakes, cookies, and pastries.
10
min prep
min prep
16
servings
servings
88
kcal/serving
kcal/serving
Ingredients
- 3 cups powdered sugar
- 2 large egg whites or 3 tablespoons meringue powder + 6 tablespoons water
- 1 teaspoon lemon juice or vanilla extract
- Gel food coloring (optional)
Instructions
- If using meringue powder, whisk together meringue powder and water until frothy. If using egg whites, lightly beat them.
- In a large bowl, sift powdered sugar to remove lumps.
- Add the egg white mixture or meringue mixture and lemon juice or vanilla extract to the powdered sugar.
- Beat on low speed until combined, then increase to medium-high and beat for 4-5 minutes until the icing is thick, glossy, and holds stiff peaks.
- If coloring, divide icing into bowls and stir in gel food coloring until desired shade is achieved.
- Transfer to piping bags or squeeze bottles for decorating. Keep covered with a damp cloth to prevent drying.
Tips
- For a thinner consistency (flooding), add water a few drops at a time until it flows like honey.
- Store unused icing in an airtight container at room temperature for up to 2 weeks; re-whip before use.
- To test stiffness: lift the beater; the icing should form a sharp peak that doesn't droop.
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