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    Home » Recipes » Gluten-Free Desserts

    Published: Nov 9, 2021 · Modified: Oct 28, 2022 by Jen Wooster

    Royal Icing

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    easter cookies decorated with royal icing
    royal icing graphic for pinterest

    A classic royal icing recipe made with meringue powder and without egg whites. Perfect for decorating sugar cookies, making gingerbread houses, and making three-dimensional cake decorations.

    easter cookies decorated with royal icing

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This royal icing recipe is what I used to decorate my gluten-free sugar cookies and my gluten-free gingerbread cookies. It can be easily thickened or thinned out to suit any type of cookie decorations you have planned.

    But what I love most about making royal icing with meringue powder is that we don't have to use raw egg whites. Plus, meringue powder makes it stable so I never have a bad batch.

    Jump to:
    • 🧾 Ingredients
    • ⏲️How to Make Royal Icing
    • Step 4- Decorate
    • 💭 Flavor Variations
    • 🧁 How to Color Royal Icing
    • 🎂Decorating Tips
    • 🌡️Storage
    • 📖 Recipe
    • ⭐Reviews

    🧾 Ingredients

    You need just a few ingredients to make this delicious cookie icing!

    • Powdered sugar (aka confectioners sugar)
    • Lukewarm water
    • Meringue powder
    What is meringue powder?

    Meringue powder is a mix of cornstarch and dried egg whites combines with a stabilizer. It is used as a substitute for fresh egg whites and corn syrup in royal icing. Meringue powder can be found in the baking aisle of the grocery store.

    Why use meringue powder in icing?

    Meringue powder is used in place of raw eggs for safety and convenience.

    See the recipe card for quantities.

    ⏲️How to Make Royal Icing

    It may not seem like much water, but I promise this recipe works perfectly every time!

    Step 1- Whip

    In a medium bowl, beat meringue powder and water with an electric mixer on medium speed until peaks form.

    Step 2- Sugar

    Reduce speed to low, gradually beat in powdered sugar until soft peaks form, about 1 minute. Don't overbeat or whip your frosting at a high speed. Low and slow is best!

    making royal icing with handheldmixer

    Step 3- Color

    Add more water to thin the icing, and more confectioners sugar to thicken it.

    Divide between bowls and color as desired.

    Step 4- Decorate

    Decorate your cookies as desired. It will take 1 to 2 hours for the icing to harden.

    👩🏻‍🍳 Expert Tips

    • Sifting the confectioners sugar and meringue powder will reduce the chance for lumps in your frosting.
    • Do not use plain powder egg whites. You need to specifically use meringue powder which contains cornstarch and other stabilizers.

    💭 Flavor Variations

    Royal icing is typically unflavored and very sweet. I find that a bit of extract really helps cut the sweetness. I typically use vanilla, but you can use any flavor you want as long as it isn't an oil-based flavoring (like lemon extract).

    For lemon royal icing you need to replace half the water with fresh lemon juice.

    Other flavoring ideas:

    • Rose water (in place of some of the luke warm water, go light)
    • Almond
    • Orange
    • Maple

    🧁 How to Color Royal Icing

    Gel food colorings are recommended for their ability to get rich colors without affecting the texture of the icing. If you regularly use icing for decorating cakes and cookies you will want to invest in a kit of gel colorings.

    Otherwise, I find the basic 4 pack of gel colors to be enough.

    pastel colored royal icing

    If you are doing highly decorative white designs, you may want to try white gel food coloring to ensure an opaque and bright white design.

    Natural food colorings are typically powder or water-based. They are fine to use, just be aware you made have to add extra water or sugar to your icing to adjust the consistency.

    Royal icing dries darker so be sure to color your frostings just slightly lighter than you want them to end up.

    🎂Decorating Tips

    There are many websites and YouTube channels that can teach you all the tips and tricks of decorating elaborate sugar cookies.

    I keep things more simple. You will need the following items:

    • Piping Bags
    • Couplers
    • Piping Tips

    You will need more bags and couplers if you use more colors. Consider getting a decorating kit to get you started.

    I recently bought these squeeze bottles with decorating tips for frosting. Not only did it make frosting a breeze, but they kept the icing from drying out when I was doing cookie decorations over several days.

    🌡️Storage

    Unlike traditional egg white royal icing, royal icing with meringue powder can be stored at room temperature for up to two weeks.

    Some recipes say it shouldn't be frozen, but I haven't had issues with short-term (i.e. about a month) freezing. Simply store in a plastic bag with the air pushed out. Defrost at room temperature.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    christmas cookies decorated with royal icing

    Royal Icing with Meringue Powder

    Recipe Created By: Jen Wooster
    Royal icing made with meringue powder is perfect for decorating cookies and gingerbread houses.
    5 from 28 votes
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 10 mins
    Cook Time 0 mins
    Total Time 10 mins
    Course Baking
    Cuisine American
    Servings 48
    Calories 39 kcal

    Equipment

    • Stand or hand mixer
    • Large mixing bowl
    • Icing Bottle with Tips

    Ingredients
      

    • 4 cups confectioners' sugar aka powdered sugar
    • 5 tablespoons warm water
    • 3 tablespoons meringue powder
    • 2 teaspoon vanilla extract optional
    • Food coloring optional

    Instructions
     

    • In medium bowl, beat meringue powder, water and vanilla extract with an electric mixer on medium speed until just past frothy and small peaks are forming.
      4 cups confectioners' sugar, 3 tablespoons meringue powder, 2 teaspoon vanilla extract, 5 tablespoons warm water
    • Reduce speed to low, gradually beat in powdered sugar until soft peaks form, about 1 minute.
    • Divide icing into different bowls and add food coloring. Gentle stir with a clean spatula. Spoon into icing bags
      Food coloring
    • OPTIONAL: Let icing rest for 30 minutes to allow air bubbles to escape naturally

    Notes

    • Keep icing covered with a wet kitchen towel at all times. 
    • Allow 1 to 2 hours for decorated cookies to dry.
    • Keep any leftover icing in a plastic bag with the air pushed out. Icing should be kept frozen or at room temperature.

    Nutrition

    Calories: 39kcal | Carbs: 10g
    Keyword royal icing, royal icing without egg whites
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

    Check out our Royal Icing Recipe web story!

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      Recipe Rating




    1. angela j plontke says

      December 30, 2022 at 9:52 am

      Without adding anymore more water through the complete process, will this turn out to be the stiff/glue consistency to begin with before adding more water for the other consistencies needed ? Thank you

      Reply
      • Jen Wooster says

        December 30, 2022 at 2:39 pm

        No it will not be stiff, more middle of the road- the consistency needed for flooding is normal but it depends on the humidity and freshness of your sugar.

        Reply
    2. Taylor Rysdon says

      November 07, 2022 at 4:19 pm

      5 stars
      Great recipe! My royal icing came out fantastically. Thank you!!!

      Reply
    3. Christine says

      October 27, 2022 at 3:27 pm

      So to be clear, you start by mixing the meringue and water, peaks form, then slowly add sugar. Correct? When do you add the vanilla?

      Reply
      • Jen Wooster says

        October 28, 2022 at 4:17 pm

        I updated the recipe to be clearer. Add the vanilla with the water. The egg whites should be moving from frothy to soft peaks forming. Slow the speed and begin to gradually add the sugar. Thanks for the question!

        Reply
        • Jennifer Mirtes says

          December 01, 2022 at 10:50 pm

          What egg whites?

          Reply
          • Jen Wooster says

            December 02, 2022 at 9:46 am

            5 stars
            The meringue powder are the egg whites. Does that make sense?

            Reply
    4. Jean says

      November 24, 2021 at 11:05 am

      In the recipe you mention the adding cold water in your description. But the ingredients say warm water, which is it? Also the instructions say to beat meringue powder and cold water together, but underneath you list all the ingredients. It is not very clear.

      Reply
      • Jen says

        November 24, 2021 at 2:23 pm

        5 stars
        You are right that is so confusing! I based this off another glaze recipe that uses cold water and didn't catch that. You want to use room temperature or slightly warm water. I updated the recipe instructions and post. Thank you so much for pointing out my mistake!

        Reply

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    Welcome Friends!

    picture of Jen

    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

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