Royal Icing Recipe (No Meringue Powder)

This Royal Icing recipe, made without meringue powder, is perfect for decorating cookies with a smooth, glossy finish that hardens beautifully.

Yield: About 2 cups of icing

Time to Make:10 minutes

Ingredients:

• 3 cups (375g) powdered sugar, sifted

• 2 large egg whites (about 60g)

• 1 teaspoon vanilla extract or almond extract (optional)

• Gel food coloring (optional)

Instructions:

1. Beat Egg Whites: In a large mixing bowl, beat the egg whites (60g) on medium speed until frothy.

2. Add Sugar: Gradually add the sifted powdered sugar, a little at a time, while continuing to beat on low speed. Once all the sugar is added, increase the speed to medium-high and beat until the icing is thick, glossy, and forms stiff peaks, about 5-7 minutes.

3. Add Extract: If using, add the vanilla or almond extract and beat until well combined.

4. Color the Icing: Divide the icing into separate bowls if you plan to use different colors. Add gel food coloring to each bowl, mixing until the color is fully incorporated.

5. Use Immediately: Transfer the icing to piping bags, or cover it with plastic wrap touching the surface to prevent it from drying out.

6. Decorate: Use the icing to decorate your cookies. Allow the icing to dry for 4-6 hours at room temperature, or preferably overnight, until it has dried and crusted over completely.

Tips:

• Consistency: For outlining cookies, keep the icing thicker. For flooding (filling in) cookies, thin the icing by adding a few drops of water at a time until it reaches a pourable consistency.

• Storage: Because this icing contains raw egg whites, it's best to use it fresh. However, if you need to store it, keep it in an airtight container in the refrigerator for up to 3 days. Stir well before using.

• Freezing: Once the icing has dried on your decorated cookies, you can freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to an airtight container, separating layers with parchment paper. They can be frozen for up to 3 months. To thaw, remove them from the container and let them come to room temperature in a single layer to avoid condensation affecting the icing.