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Recipe for small batch roayal icing
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5 from 6 votes

Small Batch Royal Icing

This recipe makes  1 and 1/2 cups of royal icing (1½ cups, about 238-375ml)
This icing is suitable for cookie decorating, making royal icing transfers.
Makes enough to decorate 12-16 cookies (3 inch in size) with a simple design.
Serving: 2 tablespoons
Prep Time10 minutes
Total Time10 minutes
Course: Cookies, Dessert, Frosting
Cuisine: American, French
Keyword: royal icing recipe, small batch royal icing
Servings: 12 servings
Calories: 120kcal
Author: Hani

Ingredients

SMALL BATCH ROYAL ICING

  • 2 ¼ to 2½ cup powdered sugar (285 to 315 grams)
  • 1 tbsp meringue powder
  • 3 tbsp lukewarm water
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • 1/8 tsp lemon extract (optional)
  • 1/4 tsp cream of tartar (optional)

Instructions

  • 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 (2 cups and 1/4 cup, 285 grams). If you see many clumps in the sugar, make sure to sift it first.
  • Into the powdered sugar, add meringue powder (1 tablespoon), cream of tartar (1/4 teaspoon).
    Whisk by hand or use a handheld mixer with clean beaters to thoroughly combine dry powders.
  • 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.
  • Pour liquid into the powdered sugar mixture and beat on low speed using a handheld mixer.
    The mixture will be thin at first. Keep mixing, increase the speed to medium, and beat until the royal icing thickens and holds its peak. About 3 minutes.
    If the icing is too soft, you can add an additional 1/4 cup of powdered sugar.
    TIP: This recipe makes thick icing. This thick icing can be used to make piped decorations. Or thinned with water to different consistencies for decorating cookies.

COLOR AND THIN ICING WITH WATER

  • 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

  • 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

Notes

  1. How to make fresh lemon royal icing? Substitute 1 tbsp water for 1 tbsp freshly squeezed and strained lemon juice. If you like a 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 the icing that dries with a softer bite? Yes, you can. I have done so many times. Add one tablespoon of corn syrup.