Perfect Royal Icing Sugar Cookie Frosting for Flooding
This royal icing recipe delivers a smooth, glossy finish perfect for flooding sugar cookies. Easy to make with simple ingredients, it offers a balanced flow and hold for flawless decorating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6-8 hours drying time
- Yield: About 2 cups of royal icing (approximately 20 servings of 2 tablespoons each) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 cups powdered sugar (confectioners’ sugar), sifted
- 3 large pasteurized egg whites (about 3 fl oz / 90 ml), room temperature
- 1 tablespoon fresh lemon juice (15 ml)
- ¼ teaspoon cream of tartar (1 gram)
- 1 teaspoon vanilla extract (5 ml)
- Optional: food coloring gels or powders
Instructions
- Sift 4 cups (480 grams) of powdered sugar into a mixing bowl and set aside.
- Whip 3 large pasteurized egg whites (about 3 fl oz / 90 ml) on medium speed until frothy. Add ¼ teaspoon (1 gram) cream of tartar and continue whipping until soft peaks form, about 3-4 minutes.
- Gradually add sifted powdered sugar to the whipped egg whites, about ½ cup at a time, mixing on low speed to avoid sugar dust clouds.
- Once all sugar is incorporated, add 1 tablespoon (15 ml) fresh lemon juice and 1 teaspoon (5 ml) vanilla extract.
- Increase mixer speed to medium-high and whip for 5-7 minutes until the icing is thick, glossy, and holds peaks but still flows smoothly when thinned.
- Test flooding consistency by dipping a spoon into the icing; it should smooth out flat in 10-15 seconds. Adjust thickness by adding a few drops of warm water if too thick, or more powdered sugar if too thin.
- If using food coloring, divide icing into separate bowls and mix in gels or powders until desired colors are reached. Transfer to piping bags fitted with small round tips.
- Pipe a firm outline around sugar cookies and let crust for 10-15 minutes. Flood the inside with thinner icing, using a toothpick or scribe tool to spread evenly and pop air bubbles.
- Allow iced cookies to dry at room temperature for 6-8 hours or overnight before stacking or storing.
Notes
Use pasteurized egg whites for safety and smoothness. Sift powdered sugar to avoid lumps. Add cream of tartar and lemon juice to stabilize and prevent cracking. Use gel food coloring to maintain icing consistency. Room temperature ingredients help achieve better texture. Store leftover icing in an airtight container in the fridge for up to a week.
Nutrition
- Serving Size: 2 tablespoons of fro
- Calories: 90
- Sugar: 22
- Sodium: 10
- Carbohydrates: 22
- Protein: 1
Keywords: royal icing, sugar cookie frosting, flooding icing, cookie decorating, easy royal icing, sugar cookie frosting recipe