For those times when you only need a small amount of royal icing or want to try cookie decorating. This small batch royal icing recipe makes just over 200 grams or 1.5 US cups of icing. Perfect when you want to decorate a few sugar cookies or have run out of icing and don’t want to make a full batch.
Why You Need This Recipe
How many times have you been in the middle of piping some cookies and you realize that you’re running out of royal icing? Or perhaps you’re new to cookie decorating and want to have a go at decorating with royal icing.
In this recipe. I’ll walk you through how easy it is to make a small batch of royal icing which equates to roughly 1.5 cups or 200g of icing. This is enough icing to decorate up to 12 cookies with a simple design.
Ingredients and Substitutions
This dairy-free, nut-free, gluten-free royal icing uses 3 ingredients. Read on for recipe suggestions in my FAQ section.
Icing Sugar: I recommend sifting your icing sugar to ensure there are no lumps in your icing.
Meringue Powder: This egg-white substitute is used to create meringues and royal icing, and can also be used to stabilize buttercream. It contains egg white powder as well as a variety of stabilizing ingredients.
My go-to brand is Wilton and while theirs does not contain dairy, eggs, gluten, or nuts, it does have a cross-contamination warning on the label. If you prefer to use other brands, check the ingredients for allergens.
Water: I prefer to use lukewarm water as it helps dissolve the meringue powder quicker.
How to Make Royal Icing
Add 1 tbsp Meringue Powder and 2.5 tbsp Lukewarm Water to a mixing bowl. You can make this recipe in a stand mixer, but I find it’s such a small amount of icing that it’s easier to use a hand mixer.
Stir together with the hand mixer until just combined. You’ll notice that small bubbles will form. Stop at this stage as we don’t want to overwhip it.
Add in 200 grams Icing Sugar and mix on medium speed for 5 minutes. Top tip: to avoid the puff of icing sugar, give everything a quick stir with the whisk attachments before turning on the mixer.
Very quickly the icing will start to come together, thicken up and increase in volume. It will be slightly glossy in appearance.
After 5 minutes, the icing will hold a stiff peak. I prefer to make stiff consistency icing as it is easier to thin icing than thicken it back up. If you want looser icing, add a small amount of water and combine.
And that’s it! See, I told you it was easy.
Your icing is ready to experiment with. You can portion some out into smaller bowls and add food colouring or simply add to a piping bag and start decorating!
Icing Consistencies
The great thing about royal icing is that it is extremely versatile and can be used to create many different types of decorating. Consistency is everything when it comes to decorating and four consistencies of icing are generally used:
- Stiff: this recipe makes stiff consistency which is most suited to piping detailed flowers such as roses, 3D designs that need to hold their shape and intricate string work.
- Medium: used for writing, softer flowers and leaves, small details and royal icing transfers.
- Hybrid: a thicker flood icing which gives a puffier finish.
- Flood: used to fill cookies and dries with a flat smooth surface.
For a visual look at the different consistencies, check out my Royal Icing Consistencies 101 video.
Flavouring
Feel free to add your flavour of choice to this recipe. I love adding a dash of almond extract or vanilla bean paste. Just ensure that your flavouring is not oil-based as it will split the icing.
Storage and Freezing
Storage: If you are not using the icing straight away, transfer it to an airtight container and place some plastic wrap (cling film) directly on top of the icing. This will prevent it from drying out. Store at room temperature for up to 1 week. You can also keep it in the fridge for up to 2 weeks if you prefer.
I recommend pressing the plastic wrap directly onto the icing. This prevents it from crusting over.
Freezing: You can also freeze royal icing for up to 3 months. Allow to defrost at room temperature then re-whip before using.
Common Questions
This recipe makes a stiffer consistency royal icing. Add water to thin it down to the desired consistency. Learn more about the different types of consistencies in this icing consistencies 101 video.
Meringue powder contains egg white, making it unsuitable for those who follow a vegan lifestyle or egg-free diet. Check out my 2 ingredient vegan royal icing which uses aquafaba.
I use water-based gel food colouring, which is highly concentrated and easy to mix. Powdered food colouring also works well. I avoid oil-based food colouring as it can split the icing.
Yes. I recommend using powdered or liquid flavouring. Just ensure the flavouring doesn’t contain any oil as it will affect the icing. My personal favourite is a dash of almond extract.
Recommended Uses
If you want to decorate sugar cookies, this royal icing pairs well with the following recipes:
- My most requested No Spread No Chill Sugar Cookies recipe (Vegan with easy GF option)
- Add a pop of colour to your desserts with my Funfetti Sugar Cookies (Vegan with easy GF option)
- Wake up your tastebuds with my Strawberry Lemonade Sugar Cookies (Dairy Free with Vegan & GF options)
Cookie Decorating Tutorials
Whether you are a beginner or someone with previous royal icing knowledge, my Top 15 Cookie Decorating Tips will help you on your cookie decorating journey.
I also have some step-by-step decorating posts available, including:
- How to Pipe a Floral Cookie
- How to Make a Honeycomb Cookie with Royal Icing
- How to Pipe Leaves with a Tipless Piping Bag
- Black Icing in Less than 15 Minutes
Small Batch Royal Icing
Equipment
Ingredients
- 1 tbsp Meringue Powder
- 2.5 tbsp Lukewarm Water (37ml)
- 200 grams Icing Sugar (1 2/3 US Cups)
Instructions
- Add 1 tbsp Meringue Powder and 2.5 tbsp Lukewarm Water to a mixing bowl. Stir together with the hand mixer until just combined.
- Add in 200 grams Icing Sugar and mix on medium speed for 5 minutes. Top tip: to avoid the puff of icing sugar, give everything a quick stir with the whisk attachments before turning on the mixer.
- After 5 minutes, the icing will hold a stiff peak. I prefer to make stiff consistency icing as it is easier to thin icing than thicken it back up. If you want looser icing, add a small amount of water and combine.
Video
Notes
- Consistency: This recipe makes a stiffer consistency royal icing. Add water to thin it down to the desired consistency. Learn more about icing consistencies in this video.
- Flavouring: feel free to add your flavour of choice to this recipe. I love adding a dash of almond extract or vanilla bean paste. Just ensure that your flavouring is not oil-based as it will split the icing.
- Colouring: I recommend using water-based gel food colouring, which is highly concentrated and easy to mix. Powdered food colouring also works well. I avoid oil-based food colouring as it can split the icing.
- Storage: If you are not using the icing straight away, transfer it to an airtight container and place some plastic wrap (cling film) directly on top of the icing. This will prevent it from drying out. Store at room temperature for up to 1 week or in the fridge for 2 weeks.
- Freezing: You can also freeze royal icing for up to 3 months. Allow to defrost at room temperature then re-whip before using.
- More Info: Check out my Top 15 Cookie Decorating Tips for more icing tutorials, including consistencies, colour mixing, troubleshooting and more.
- Vegan Icing? Check out my 2 ingredient vegan royal icing recipe.
I have a question, can I use this royal icing to outline a design on chocolate?
Yes, absolutely. You can use royal icing on chocolate to create designs, intricate details and more. I recommend using medium consistency so that it holds its shape. Hope that helps.
Just made up a double batch of this recipe and it’s perfect! Thank you so much.
Thanks Kristi. Happy to hear that! Happy decorating.
Thank you so much. Just made it, it’s silky smooth. Will use your recipes over and over again.
Thanks for sharing Mary! I’m so happy to hear that.