How do you make royal icing for sugar cookies without meringue powder?

To make royal icing without meringue powder, beat 2 egg whites with a stand mixer until stiff peaks form. Slowly mix in 4 cups sifted powdered sugar, then add 1 tablespoon of water. Continue adding water ½ teaspoon at a time until the icing reaches a smooth, glossy consistency that settles within 10–15 seconds.

What is the right consistency for royal icing when decorating sugar cookies?

For flooding sugar cookies, royal icing should smooth out and lose its shape within 10–15 seconds after being drizzled back into the bowl. For outlining or lettering, use a slightly thicker consistency so it holds its shape.

Why is my royal icing too thick?

Royal icing is usually too thick because there isn’t enough water. Add water ½ teaspoon at a time, mixing well between additions, until it reaches the proper consistency. Adding too much water at once can make it runny, so go slowly.

Why is my royal icing too runny?

If your royal icing is too thin and won’t hold its shape, add a small amount of sifted powdered sugar and mix until it thickens. Adjust gradually to avoid making it overly stiff.

Easy Royal Icing for Sugar Cookies (No Meringue Powder)

Description

This easy royal icing for sugar cookies is made without meringue powder and uses simple pantry ingredients. Perfect for outlining and flooding decorated cookies, this recipe creates a smooth, glossy finish with adjustable consistency for detailed designs.

Ingredients

Scale

2 large egg whites, room temperature
4 cups powdered sugar, sifted
½ teaspoon vanilla extract
1 tablespoon water, plus more as needed (½ teaspoon at a time)

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Instructions

Beat the egg whites until stiff.
Add the 2 room temperature egg whites to a mixing bowl. Using a stand mixer or hand mixer, beat until stiff peaks form.
Add the powdered sugar and vanilla.
With the mixer running on low speed, add the 1/2 tsp vanilla extract. Gradually add the 4 cups of sifted powdered sugar, mixing slowly to prevent a sugar cloud. Scrape down the sides of the bowl as needed. The mixture will be very thick at this stage.
Add 1 tablespoon of water.
Once the powdered sugar is fully incorporated, add 1 tablespoon of water if needed.
Mix until smooth and glossy.
Increase the mixer speed slightly and beat until the icing becomes smooth, creamy, and glossy.
Adjust to the correct consistency.
Add additional water ½ teaspoon at a time, mixing thoroughly between each addition, until you reach your desired consistency.
Separate for outlining and flooding.
Once you reach outline consistency (15–20 second consistency), set aside a portion of the icing for piping outlines.
Continue adding small amounts of water to the remaining icing until it reaches a thinner 10–15 second consistency for flooding cookies.

Notes

Outline consistency: Icing should smooth out within 15–20 seconds when drizzled back into the bowl.

Flood consistency: Icing should smooth out within 10–15 seconds for a flat finish.

Add water slowly. A little goes a long way.

Use gel food coloring to avoid thinning the icing too much.

Nutrition

Serving Size: 2 tbs
Calories: 120
Sugar: 29g
Carbohydrates: 30g
Protein: 1g