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.
WATCH MY RECIPE VIDEO BELOW to see how to make this royal icing recipe.
6 Tips On How To Make Sugar Cookie Icing
Tip 1: Make One Big Batch First
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)
Tip 2: Best Way To Store Your Sugar Cookie Icing
Store the sugar cookie icing in an airtight container until you’re ready to use it, otherwise the surface will form a crust.
Tip 3: Work Fast!
Work fast when decorating or flooding your cookies because this sugar cookie icing dries quickly.
Tip 4: Best Way To Flood Your Cookies
When you flood the cookies, make an outline first, then flood the inside. Since the royal icing quickly hardens, the outline prevents the icing from spilling out.
Tip 5: Drying Time Is Important!
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.
Tip 6: Use Food Gel Instead of Liquid Food Coloring
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.
Sugar Cookie Icing With 3-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
For 10-second royal icing (for decorating):
- In a stand mixer, add icing sugar, meringue powder and water. With a paddle attachment, mix on low for 2 minutes.
- 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).
- 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):
- Transfer the remaining 1.5 cups of the 10-second royal icing into a medium bowl.
- 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.
- Transfer remaining mixture into 4 small bowls. Using a toothpick, add your favorite Wilton icing gels to each bowl and stir using a spoon.
- Immediately transfer to a piping bag with Wilton tip #2 and flood the cookies, or, store in an airtight container at room temperature.
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