Small Batch Royal Icing for Cookies (Easy Recipe)
This small batch royal icing is easy to make and perfect for decorating cookies. It makes just 1.5 cups (225g), so there’s no waste - ideal for beginners or when you only need a little icing and don't want to make a full batch.
Equipment
- Sieve (optional)
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
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. For a thinner icing consistency (for flooding or writing), add water a little at a time and mix until desired consistency is reached.
Video
Notes
Consistency:
This recipe makes a stiff consistency royal icing, ideal for piping details and flowers. Add water a little at a time to create outline, writing, or flood consistency. Learn more about icing consistencies in this video. Flavouring:
Add vanilla, almond extract, or other flavourings if desired. Avoid oil-based flavourings as they can cause the icing to split. Colouring:
Use gel or powdered food colouring for best results. Avoid oil-based colours as they can affect the texture of the icing. Storage:
Store in an airtight container with plastic wrap pressed directly onto the surface to prevent crusting. Keep at room temperature for up to 1 week or refrigerate for up to 2 weeks. Freezing:
Freeze for up to 3 months. Defrost at room temperature and re-whip before using. Troubleshooting Tip:
If your icing is too thick, add water 1 tsp at a time. If too thin, add sifted icing sugar gradually until it thickens. More Info:
Check out my Top 15 Cookie Decorating Tips for more help with consistencies, colour mixing, and decorating techniques. Vegan Option:
For an egg-free version, try my 2 ingredient vegan royal icing made with aquafaba.
This recipe makes a stiff consistency royal icing, ideal for piping details and flowers. Add water a little at a time to create outline, writing, or flood consistency. Learn more about icing consistencies in this video. Flavouring:
Add vanilla, almond extract, or other flavourings if desired. Avoid oil-based flavourings as they can cause the icing to split. Colouring:
Use gel or powdered food colouring for best results. Avoid oil-based colours as they can affect the texture of the icing. Storage:
Store in an airtight container with plastic wrap pressed directly onto the surface to prevent crusting. Keep at room temperature for up to 1 week or refrigerate for up to 2 weeks. Freezing:
Freeze for up to 3 months. Defrost at room temperature and re-whip before using. Troubleshooting Tip:
If your icing is too thick, add water 1 tsp at a time. If too thin, add sifted icing sugar gradually until it thickens. More Info:
Check out my Top 15 Cookie Decorating Tips for more help with consistencies, colour mixing, and decorating techniques. Vegan Option:
For an egg-free version, try my 2 ingredient vegan royal icing made with aquafaba.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
