To make sugar cookie icing, you just need Wilton Meringue powder, icing sugar and water. Since we’re using meringue powder, we can skip the messy step of separating egg whites. This time-saving step means that it only takes 15 minutes to whip up this homemade royal icing recipe.
Sugar cookie icing is so easy to make when you prepare 10-second icing first for decorating sugar cookies. Then, you can divide the batch and add water to make 4-second icing for flooding sugar cookies.
All you need to make this sugar cookie icing recipe is: Wilton Meringue Powder, icing sugar and water.
Watch My Royal Icing Recipe Video Below
Sugar Cookie Icing Tips
1. Make one large batch of sugar cookie icing for decorating (10-second icing) and pour it into two bowls. To make sugar cookie icing for flooding (4-second icing) water down the 10-second icing. (see recipe notes)
This sugar cookie icing recipe illustrates the perfect consistency for 10-second icing for decorating sugar cookies.
2. Store the sugar cookie icing in an airtight container until you’re ready to use it, otherwise the surface will form a crust.
3. Work fast when decorating or flooding your cookies because this sugar cookie icing dries quickly.
4. When you flood the cookies, make an outline first, then flood the inside.
After you finish outlining the cookie with sugar cookie icing, you can flood the inside.
5. It takes around 6 hours for the sugar cookie icing to completely dry. After you flood the cookies, let them dry before you start decorating.
After you flood your sugar cookies, let the sugar cookie icing dry for at least 6 hours at room temperature before you decorate them with the 10-second icing.
6. To maintain the consistency of the sugar cookie icing, use food gel, like Wilton food coloring gel. If you use liquid food coloring, it will thin out the sugar cookie icing and it’ll be too runny.
Here’s My Sugar Cookie Icing Recipe
Sugar Cookie Icing With 3-Ingredients
Ingredients
10-second Sugar Cookie Icing (for decorating)
- 4 cups icing sugar
- 2 tbsp meringue powder
- 9 tbsp water
4-second Sugar Cookie Icing (for flooding)
- 1.5 cups of the 10-second royal icing
- ½ tsp water start with ½ tsp of water first and stir, then add more if needed
- Wilton icing gel violet, teal, lemon yellow, red no-taste
Instructions
For 10-second royal icing (for decorating):
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In a stand mixer, add icing sugar, meringue powder and water. With a paddle attachment, mix on low for 2 minutes.
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Scrape down the bowl. Mix on medium speed for 7 minutes. It’s done when you take a knife and cut a line through the mixture and the line disappears after 10 seconds. (Watch my royal icing video).
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Immediately transfer ½ cup of the royal icing to an airtight container (otherwise the surface will start to crust) and set aside for decorating.
For the 4-second royal icing (for flooding):
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Transfer the remaining 1.5 cups of the 10-second royal icing into a medium bowl.
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Add ½ tsp of water at a time and mix with a spoon until it’s a thin consistency. Add more water as needed. It’s done when you take a knife and cut a line through the mixture and the line disappears after 4 seconds.
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Transfer remaining mixture into 4 small bowls. Using a toothpick, add your favorite Wilton icing gels to each bowl and stir using a spoon.
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Immediately transfer to a piping bag with Wilton tip #2 and flood the cookies, or, store in an airtight container at room temperature.
Recipe Video
Recipe Notes
Notes:
1. It takes 6 hours for the sugar cookie icing to dry in between the flooding and decorating stages.
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