Simple White Royal Icing

🧂 Ingredients

• 1 lbs Confectioner’s Sugar
• 3 tbsp Meringue Powder

  or 2 egg whites
• 6 tbsp Warm Water
• 1 tsp Vanilla Extract
• Food Coloring

  optional

Instructions

• 1 Before you start, measure out all your ingredients and have your equipment
  ready. This will make the process smoother and prevent any mid-recipe
  scrambling. If you are using egg whites, ensure they are at room temperature for
  easier mixing.
• 2 Start by whisking together the confectioners’ sugar and either meringue powder
  or 2 large egg whites in a large glass mixing bowl. If you are using egg whites,
  ensure they are at room temperature for smoother mixing.
• 3 Gradually add warm water, one tablespoon at a time, while whisking gently to
  avoid creating too many air bubbles.
  
  Mix in the vanilla extract, and continue whisking until the mixture is smooth
  and shiny.
  
  If using egg whites, you may need to adjust the consistency by adding more
  confectioners’ sugar as needed. The icing should hold firm peaks and have a
  thick, pipeable texture.
• 4 Switch to a silicone spatula to scrape down the sides of the bowl and ensure
  everything is fully incorporated.
• 5 The base icing consistency is ideal for outlining cookies or creating detailed
  designs. It should hold its shape while flowing smoothly from the piping bag.
  
  Add food coloring, if desired, using a toothpick to control the amount, and mix
  until the color is evenly distributed.
• 6 Transfer the icing to a thin, disposable piping bag. Only fill the bag about
  one-third full to keep it lightweight and easy to handle.
• 7 Bring the bag to a vertical position and give it a gentle shake to help the
  icing settle and push out air bubbles. Twist the top tightly and tie a knot to
  secure the bag—no fancy clips or tools needed!
• 8 To create flooding icing, take a portion of the prepared base icing and thin it
  out. Add warm water, one teaspoon at a time, mixing thoroughly after each
  addition.
  
  Test the consistency by letting the icing drip back into the bowl. It should
  flow like honey and settle into a smooth surface within 10 seconds.
  
  If the icing becomes too thin, sift in a small amount of confectioners’ sugar
  and mix again until the consistency is perfect.
• 9 Transfer the flooding icing to a separate piping bag with a slightly larger tip.
  As with the outlining bag, fill it about halfway and twist the top tightly to
  seal.

Nutrition Info