Royal Icing
The perfect royal icing for decorating sugar cookies! Recipe as printed in Decorating Cookies by Bridget Edwards.
  • ½ cup meringue powder
  • 1 scant cup water (meaning not quite full)
  • 2 pounds (32 ounces) powdered sugar
  • 2 teaspoons light corn syrup
  1. In the large bowl of a stand mixer fitted with a paddle attachment, mix together the meringue powder and water until foamy and combined.
  2. Sift in the powdered sugar, add the corn syrup, and mix on low speed until the powdered sugar is incorporated. Scrape down the sides and bottom of the bowl with a silicone spatula. Increase the speed to medium-low and beat for 5 minutes.
  3. Increase the mixer's speed to medium-high and continue beating, just until the icing is glossy and stiff peaks form. To check for stiff peaks, take the beater off the mixer and hold it so that the icing is pointing up in the air. If the peak is floppy, keep beating. If the icing holds a point and keeps that point when jiggled, you have a stiff peak.
  4. Note: Be careful not to overbeat the icing, or it might become flaky when applied to the cookie. Keep a close eye on the glossy sheen; overbeating will cause it to go dull.
This is my favorite foolproof royal icing recipe for decorating sugar cookies! Bridget Edwards, an amazingly talented and creative cookie artist, very kindly allowed me to feature this recipe from her book, Decorating Cookies. Thank you Bridget!
Recipe by Cake & Cupboard at