• Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Haniela's | Recipes, Cookie & Cake Decorating Tutorials

  • Home
  • RECIPES
    • COOKIES
    • ICING/FROSTING
    • MERINGUE DESSERTS
    • CAKES
    • CUPCAKES AND MUFFINS
    • ICE CREAM
    • CHEESECAKE
    • PASTRIES
    • WHOLE GRAIN BAKING
    • CANDY
    • BREAD/YEAST
    • BREAKFAST
    • CANNING
    • APPETIZERS
    • PASTA
    • SALADS
    • SIDES
    • VEGETABLES
  • DECORATED COOKIES
    • CUT OUT COOKIE RECIPES
    • GUIDE TO COOKIE DECORATING
    • FRESH LEMON ROYAL ICING
    • ROYAL ICING RECIPES
    • VEGAN ROYAL ICING
    • SMALL BATCH ROYAL ICING
    • ROYAL ICING CONSISTENCY
    • ROYAL ICING FAQ
    • FREEZING ROYAL ICING
    • COOKIE DECORATING TUTORIALS
      • valentine’s day cookies
      • animal cookies
      • back to school cookies
      • baby shower cookies
      • birthday cookies
      • easter cookies
      • father’s day cookies
      • flower cookies
      • food cookies
      • gingerbread house
      • graduation cookies
      • halloween cookies
      • hobby cookies
      • character cookies
      • christmas cookies
      • saint patricks day cookies
      • sport cookies
      • summer cookies
      • thanksgiving cookies
      • wedding cookies
  • CAKES
  • ABOUT HANI
    • CONTACT
  • VIDEOS
  • SHOP!
Jump To RecipePrint Recipe

Home » Decorated Cookies » Icing Recipes » Small Batch Royal Icing

Small Batch Royal Icing

Published November 13, 2012 | Updated Feb 04, 2020 by Hani 21 Comments

8711shares

I realize not everyone has royal icing laying around  in their kitchen 24/7. What if you only need a little bit of icing but don’t want make the whole big batch?  Here is a recipe for a Small Batch Royal Icing.

JUMP TO RECIPE

This recipe for Small Batch Royal Icing  makes only  1  1/2 cups of royal icing so in case you are in the need of a bigger batch you can hop over to my Fresh Lemon Royal Icing Recipe.

Recipe for small batch roayal icing

SMALL BATCH ROYAL ICING INGREDIENTS

  • Powdered Sugar
  • Meringue Powder 
  • Liquid – I’m using water in this recipe.
  • Vanilla, Almond and Lemon Extract
  • Note : I often substitute some of  the water for a freshly squeezed and strained lemon juice. When using lemon juice I don’t add lemon extract. I explain more in the printable recipe below.
ingredients for royal icing

DRY INGREDIENTS

This icing is really easy to make. I combined together powdered sugar and meringue powder. You can use a whisk or a hand held mixer works great, too.

meringue powder and powdered sugar in a bowl

WET INGREDIENTS

Stir Vanilla, Almond and Lemon extract into lukewarm water.

water and extracts in a bowl

MIXING

Pour wet ingredients into the dry and beat with hand held mixer. Start on low speed. At first mixture will be thin. Continue beating and increase speed to medium. Beat for about 5-8 minutes. Mixture will thicken gradually and once royal icing holds a stiff peak it’s ready.

royal icing mixed with hand held mixer

STORING ROYAL ICING

If you haven’t made royal icing before you maybe not familiar with the fact that this icing crusts quickly. When exposed to air icing forms a crust on the surface within 5-10 minutes.

To prevent this from happening you need to cover royal icing. For a short term you can cover the bowl with royal icing with a damp kitchen towel or damp paper towel.  

stiff royal icing on wire beaters

Crusting time highly depends on the consistency of icing and also on your ambient temperature and/or humidity. I answer a lot of common icing questions in my post Royal Icing FAQ.  

freshly beaten royal icing in a bowl

Problem with crusting is that while it doesn’t affect taste it can make for an unpleasant decorating experience.

This is especially true when crusted icing gets mixed into soft icing and then all the little hardened particles get spooned into a piping bag. Later they clog up your piping tip while you try to decorate and have fun.

HOW LONG DOES MERINGUE ROYAL ICING LAST?

I store royal icing in a food safe plastic containers or glass containers work, too. I cover icing tightly with a plastic wrap and then I secure a lid on. Icing is good for up to 4 weeks, either stored in the fridge or on the counter.

royal icing stored in containers

Over time royal icing separates and it has to be mixed again.

Separated royal icing in a plastic container.

For a long term storage you can Freeze Royal Icing.  

USEFUL ROYAL ICING TIPS

  • Royal Icing FAQ
  • Fresh Lemon Royal Icing
  • Freezing Royal Icing
  • Guide To Royal Icing Consistency / How to Thin Royal icing

5 from 3 votes
Recipe for small batch roayal icing
Print
Small Batch Royal Icing
Prep Time
10 mins
Total Time
10 mins
 

Makes  1 and 1/2 cups of royal icing. This icing is suitable for cookie decorating, making royal icing transfers and more.

Course: Cookies, Dessert, Frosting
Cuisine: American, French
Keyword: royal icing recipe, small batch royal icing
Calories: 120 kcal
Hanielas.com: Hani B.
Ingredients
SMALL BATCH ROYAL ICING
  • 2 1/4 cup powdered sugar
  • 1 tbsp meringue powder
  • 3 tbsp lukewarm water
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1/8 tsp lemon extract (optional)
Instructions
  1. Make sure all your tools are grease free! I wipe my tools with a piece of paper towel and vinegar. Wipe dry with a clean towel.

  2. Into a clean bowl add powdered sugar (2 cups and 1/4 cup). If you see lot of large clumps in the sugar, make sure to sift it first.

  3. Into the powdered sugar add meringue powder (1 tablespoon). Whisk well or use your hand held mixer with clean beaters to combine dry powders well.

  4. Measure water (3 tablespoons) into a small bowl. Add vanilla (1/2 teaspoon), almond (1/8 teaspoon) and lemon (1/8 teaspoon-optional) extracts into the water.

  5. Pour liquid into the powdered sugar mixture and beat on low speed using a hand held mixer. Mixture will be thin at first. Keep mixing, increase the speed to medium and beat until royal icing thickens and holds its peak. About 3 minutes.

    TIP : This recipe makes thick icing. This icing can be then used to create piped decorations or icing can be thinned down with water to decorate cookies.

COLOR AND THIN ICING WITH WATER
  1. At this point you can use your icing for your project. Color it with gel food color. And thin it with water as needed to desired consistency. Fill piping bags and decorate.

ROYAL ICING STORAGE
  1. Leftover icing can be stored in plastic container, covered well with a plastic wrap to prevent it from crusting. Use a lid to close the container. 

  2. Refer to Royal Icing FAQ to learn more about royal icing

Recipe Notes
  1. HOW TO MAKE FRESH LEMON ROYAL ICING? – Substitute 1 tbl water for 1 tbl freshly squeezed and strained lemon juice. If you like stronger lemon flavor substitute more lemon juice for water or use lemon extract in addition to lemon juice.
  2. HOW LONG DOES ROYAL ICING KEEP? – meringue based royal icing keeps for up to 4 weeks. It can be stored at room temperature but I prefer storing it in the fridge.
  3. DO YOU HAVE A VEGAN VERSION OF ROYAL ICING? – Yes, I do. Vegan/Eggless Royal Icing Recipe
  4. CAN I ADD CORN SYRUP TO MAKE ICING DRY WITH A SOFTER BITE? – yes you can. I have done so many times. Add  tablespoon of corn syrup.

PIN IT for later

royal icing in a bowl
8711shares

Filed Under: Decorated Cookies, Haniela's, Icing Recipes, Icing/Frosting, Readers Favorites, Recipes, Sweet Recipes Tagged With: royal icing

HI, NICE TO MEET YOU!

I'm Hani. Here you'll find variety of delicious recipes, step by step cookie and cake decorating tutorials. Read More…

« Cinnamon Cardamom Cookies
Apple Tarts and Whole Wheat Sour Cream Crust »

Comments

  1. Baking Care of Business says

    December 16, 2020 at 9:01 pm

    Will the small batch of RI, once finished mixing be the stiff consistency that I can thin to what I need? Also, have you ever added a touch of light corn syrup to make the RI less brittle once it is dried on the cookies? Thank you so very much for sharing your talent and expertise!

    Reply
    • Hani says

      December 24, 2020 at 3:21 am

      Hello,
      Yes I have added corn syrup to my icing to have it dry with a softer bite. And yes you can further thin icing with water to the consistency you need.

      Reply
  2. Stacey K Wilson says

    December 10, 2020 at 11:27 pm

    Can I use egg white powder instead of meringue powder

    Reply
    • Hani says

      December 12, 2020 at 5:46 am

      Yes.

      Reply
  3. Beth says

    November 22, 2020 at 8:36 am

    When measuring meringue powder do you scoop it or treat it like your measuring flour.

    Reply
    • Hani says

      December 8, 2020 at 6:16 am

      Hi Beth,
      I scoop it.
      Best,
      Hani.

      Reply
  4. Rebecca says

    June 17, 2020 at 9:06 am

    Excellent small batch recipe! Takes the guesswork out of trying to half a regular recipe. The consistency was perfect for us to decorate 24 large sugarcookies in BTS themes with icing left over.
    Stackable when dried.

    Reply
    • Hani says

      June 20, 2020 at 4:43 pm

      Hi Rebecca,
      thank you, glad you it was helpful. Happy Baking.

      Reply
  5. Maggie Mae says

    February 26, 2020 at 8:52 am

    Love this recipe! It’s the only one I use for icing cookies. And your tutorial on royal icing consistency is super helpful!

    Reply
    • Hani says

      February 27, 2020 at 7:43 am

      Thank you Maggie, I’m glad it’s helpful. Happy Baking.

      Reply
  6. Beverly Hogle says

    February 21, 2020 at 6:15 am

    For outlining and flooding, what size tip do you use? Or, do you just cut a very small piece off the end of the bag?
    Thanks

    Reply
    • Hani says

      February 24, 2020 at 7:42 am

      Hi Beverly,
      Yes indeed I mostly just cut a small opening on a piping bag. What you can do if you are not sure. Get couple of of piping tips ranging from round tip #1 to #3(those are the most common in cookie decorating for flood and piping). Place the tip of the piping bag into the piping tip. And see how much is showing through the opening. That way you can have an idea how much to cut off. Hope that helps.

      Reply
  7. Lini says

    February 11, 2020 at 9:58 pm

    Hi, how many seconds do you prefer your icing? Can I use the same Icing for flood and to border?

    Reply
    • Hani says

      February 12, 2020 at 6:39 am

      Hi Lini,
      I generally use 15 second flood icing to outline and flood cookies.

      Reply
    • Hani says

      February 19, 2020 at 5:09 pm

      I usually do 15 second. Sometimes 20 second of the boarder and 10 flood for bigger pieces.

      Reply
  8. Cissie says

    December 8, 2019 at 11:29 am

    Attempted my first batch of sugar cookies with royal icing for my daughters gender reveal in 2 weeks. I used 2 different recipes that I found on Pinterest. This one was my favorite. I like that you add the sugar and meringue together and then add liquid. Very easy to read recipe and mine turned out really well. I am planning on freezing them, iced, until the party. Hopefully they’ll be fine. Thanks for the recipe!

    Reply
    • Hani says

      December 12, 2019 at 7:51 am

      Hi Cissie,
      so glad you found it useful. Happy Baking!

      Reply
  9. Saima says

    October 31, 2019 at 11:32 pm

    Hi Hani,
    I can’t find maringue powder in my area, could you plz make this recipe easier for me to replace meringue powder by any thing else.
    Waiting for your reply,

    Reply
    • Hani says

      November 2, 2019 at 5:46 pm

      Hi Saima, you can also use egg whitea in place of meringue powder. More about using fresh egg whites here ROYAL ICING WITH FRESH EGG WHITES.

      Reply
  10. Danielle says

    April 25, 2019 at 12:14 pm

    Hi so for your recipe it say 1/8 lemon and almond extract, does that mean 1/8 lemon and 1/8 almond or the both of them combined together should be 1/8?

    Reply
    • Hani says

      April 25, 2019 at 1:39 pm

      Both.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




WELCOME TO HANIELA’S

Hi I'm Hani. Here you'll find delicious recipes, step by step cookie and cake decorating tutorials. Read More…

Follow Me!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Variety of decorated cookies.

CATEGORIES

READERS FAVORITES

Sliced sponge cake on a cooling rack.
30 creative cookies made with one cookie cutter.
Baked cut out cookies on a cooling rack.
Heart cookie decorated with 15 second royal icing consistency.
square cookies decorated with chocolate lace
baked mini tart shells with on a cooling rack
Whipped Vanilla German Buttercream in a bowl
how to make royal icing succulents
monarch butterfly cake on a cake stand
caramel, wafers, caramel wafer

Sign up for updates!

  • Home
  • SHOP!
  • RECIPE INDEX
  • MY VIDEOS
  • COPYRIGHT
  • AFFILIATE
  • PRIVACY POLICY

Copyright © 2021 · Sprinkle Pro theme by Restored 316

8711shares