Total Time
5mins
Prep 5 mins
Cook 0 mins

This is the best recipe I have found for sugar cookie icing. Try my recipe for "World's Greatest Sugar Cookies" for an excellent snack.

Ingredients Nutrition

  • 3-4 egg whites (or equivalent powdered egg white)
  • 907.18 g powdered sugar
  • 118.32 ml water
  • 1.23 ml almond flavoring
  • 2.46 ml vanilla
  • 2.46 ml butter flavoring

Directions

  1. Beat first three ingredients, then thin with a little water, if needed.
  2. Add almond, vanilla, and butter flavoring.
  3. Depending on how many colors you want, divide it between several bowls.
  4. To decorate on top of original layer of icing, thicken with powdered sugar until desired thickness.
  5. Decorating works best when used in the decorating bags with tips.
  6. Also, before spreading thin icing over cookies, try putting an outline of thick icing from a small decorating tip around the edge of the cookie.
  7. This way, the thin icing will not drip over the edge.
Most Helpful

5 5

This is a great recipe for royal icing. I found the flavor combination to be delicious. For those who are unsure about how long to beat the icing- I beat the pasturized egg whites until they were frothy. I then added the powdered sugar, and beat until a soft-medium peak formed. I also made sure I added my powdered sugar gradually- I think the flavor comes out better. Thanks for posting! This will be my go-to royal icing. :)

4 5

This is good frosting! I made this along with your World's Greatest Sugar Cookies. It was fabulous, and even held in the fridge for a couple days, I just remixed it and it was perfect! The taste was wonderful, and the flavorings are perfect! I was putting hardly any frosting on the cookies, but you couldnt taste the frosting at all.....so next time I will PILE this frosting on! LOL Thanks so much for a wonderful Royal Icing recipe!

5 5

Just wanted to say "THANK YOU" for the outstanding royal icing recipe. I have tried lots of recipes but this one is definately a KEEPER! Good enough to put in my recipe box.