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.
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.
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.
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.
WET INGREDIENTS
Stir Vanilla, Almond and Lemon extract into lukewarm water.
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.
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.
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.
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.
Over time royal icing separates and it has to be mixed again.
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
Makes 1 1/2 cups of royal icing
- 2 cups powdered sugar
- 1 tbsp meringue powder
- 3 1/2 tbsp lukewarm water
- 1/2 tsp vanilla extract
- 1/8 tsp lemon and almond extract
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.
Into a clean bowl add powdered sugar. If you see lot of large clumps in the sugar, make sure to sift it first.
Whisk meringue powder and powdered sugar.
Add vanilla, almond and lemon extracts into the water.
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.
At this point you can use your icing for your project. Color it with gel food color if needed.
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.
Refer to Royal Icing FAQ to learn more about royal icing
To make a Small batch Fresh Lemon Royal Icing
Substitute 1 tbl water for 1 tbl freshly squeezed and strained lemon juice. Then you don’t need to add extra Lemon Extract.
PIN IT for later
Love this recipe! It’s the only one I use for icing cookies. And your tutorial on royal icing consistency is super helpful!
Thank you Maggie, I’m glad it’s helpful. Happy Baking.
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
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.
Hi, how many seconds do you prefer your icing? Can I use the same Icing for flood and to border?
Hi Lini,
I generally use 15 second flood icing to outline and flood cookies.
I usually do 15 second. Sometimes 20 second of the boarder and 10 flood for bigger pieces.
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!
Hi Cissie,
so glad you found it useful. Happy Baking!
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,
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.
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?
Both.