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My Royal Icing Recipe

Sharing my royal icing recipe with you has been a long time coming. I’ve been hesitant to share it not because it’s top secret but because I fear the responses to it. I don’t want people to say I made your recipe and it didn’t work. My friend Callye {Sweet Sugarbelle} is about the only person that can convince me to share my recipe. She recently shared her updated recipe and then shared recipes of fifteen other decorators. She’s hosting a link up for us to share our recipes and this convinced me to go for it.

Let me start by saying that it took me about a year to a year and a half to find what worked for me in terms of recipes and icing consistencies. There are the rare few who are naturals and will instantly be successful at cookie decorating. I was not one of those people. I have gotten better with time and practice. If you’re not happy with your current recipe and you’re looking to try a new one then give this one a try. You may or may not like it. A recipe is simply a guide. How you use it is up to you. You can adapt it to your liking. My recipe came about as an adaptation of Ali Bee’s recipe. I like to mix mine with a beater blade like she does. I love how it whips up the icing and makes it fluffy. The printable recipe will be below but let me start by showing you the process.

I’m a dump and go kind of gal. I don’t like a whole lot of fussing. I begin by dumping the meringue powder, flavoring, corn syrup and water into the bowl of my mixer.

I mix this on low speed until it becomes frothy.

Then I dump the whole 2 lb bag of powdered sugar into the bowl.

After this I get my timer ready {I use the one on my cell phone} and set it to three minutes. I turn the mixer on low and let it go until the mixer begins to struggle.

I don’t stop my mixer but did for the purposes of taking pictures for this post. You will definitely know when the mixer begins to struggle. Immediately turn the speed to level four on your mixer {I’m using a KitchenAid} or medium speed and hit start on your timer. It will mix for three minutes at this point. No more and no less. You’ll be left with a fluffy and thick royal icing.

Don’t be alarmed if the bowl of your mixer locks up. This icing is thick and will likely cause your bowl to lock. Just hit it with your palm and it will release.

You might be asking why I would make my icing thick to start with if I’m going to thin it down and the answer to that is it’s just my preference. I’m a creature of habit. Superstitious if you will. Ever since I tried this recipe with these ratios it has worked for me. It never fails me and hasn’t given me any problems. It’s like a trusted friend that I don’t mess with.

Simply Sweets by Honeybee Royal Icing Recipe

Simply Sweets by Honeybee Royal Icing Recipe


  • 5 tablespoons meringue powder*
  • 1/2 cup + 1 tablespoon water
  • 1 tablespoon Lorann's lemon emulsion**
  • 1 tablespoon light corn syrup
  • 2 lbs powdered sugar


  1. In the bowl of your mixer combine the meringue powder, water, emulsion and corn syrup. Mix on low speed until frothy.
  2. Dump all the powdered sugar into the mixer and begin by mixing on low until the mixer starts to struggle.
  3. Then switch speed to level 4 or medium speed and mix for exactly 3 minutes. No more and no less.


*I use CK brand meringue powder which contains cream or tartar in it.

**You can use whatever flavoring you prefer. Lorann's lemon emulsion is just my absolute favorite.

Once again let me reiterate that this recipe is what I love to use and works for me. If you try it and love it great. If not, then keep trying recipes until you develop one that works for you. I know you probably want my cookie recipe too but that one is not my recipe at all. I use Sugarbelle’s recipe and flavor it with vanilla and almond. I tweak it slightly in a couple ways but basically that is the recipe I use.

Thanks for stopping by today and happy decorating my sweet friends. May the decorating forces be with you always.

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  1. Oh my…that looks so yummy…just like Marshmallow Fluff! I am a glaze only gal…but this looks so good…I might have to try RI again! Thanks for sharing.
    Kim @ The Cookie Puzzle recently posted…Eggless Cookie Dough (3 ways)My Profile

  2. Regina Reed says:

    I don’t believe I have ever seen CK brand powdered sugar. What amount of cream of tarter would you reccomend be added to this recipe?

    • I use CK brand meringue powder not powdered sugar. Not sure if that’s what you meant. I find it locally at a cake supply shop but you can order some online at Karen’s Cookies if you want to try it or Google to see where you can find it the cheapest. I personally love the CK brand so much because it smells good unlike some other brands and has a nice texture.

      If you’re using another brand of meringue powder that doesn’t have cream of tartar listed in the ingredients then I would add 1 tsp to the recipe. Hope this helps.
      Melissa recently posted…My Royal Icing RecipeMy Profile

  3. Loretta Ray - Sweet Southern Cookies says:

    This sound amazing! But if I was going to add glycerin to it would I add it at the same time as the corn syrup?

    • Thanks Loretta! I don’t have any experience with using glycerin. I’ve never tried it in my recipe before. I don’t see why it couldn’t go in with all the other ingredients. My best advice is to tell you to just experiment and see if it works. Sorry I can’t offer better help on this one. If you try it and it works let me know. I can add a note to this post for others that like to use glycerin.
      Melissa recently posted…My Royal Icing RecipeMy Profile

      • Loretta Ray says:

        Thanks Melissa that’s what I did and it worked great, your were right. I really do think this will be my new royal icing recipe, I loved it. Thanks for posting it.

  4. It’s so FLUFFY!! 馃檪 馃檪 I can’t wait to try it 馃檪

  5. Thanks for sharing this. I have adapted a couple of different recipes to make my RI and really love it – tastes great, sets up but isn’t too hard – but after reading other recipes I began to doubt myself. Turns out that I misread one of the original recipes that I used (Sugarbelle’s) and have been adding the amount of flavoring (2tbsp.) that she suggested for a DOUBLE recipe! So that little voice in my head has been telling me that I should cut back, nobody else uses that much, blah, blah, blah. I finally have come to the conclusion that it tastes great and I have been really happy with it so why change it? Reading your blog has helped me to become more confident in myself and realize that it is OK to do things differently. Thanks for being a guide!

    • Awww you’re so sweet Kelly. Thank you so much! I’m glad that you get this from my blog because that’s exactly how I try to come across. I never want to come across as someone that tells people this is the way and the only way. What works for me may not work for others. I like to give ideas and advice but encourage others to find what works for them and believe in what they do. I’m glad that you stuck to your recipe. As long as you are happy that is all that matters 馃檪
      Melissa recently posted…My Royal Icing RecipeMy Profile

  6. Thanks for sharing your royal icing recipe!! It looks perfect 馃檪
    IFeelCook recently posted…Problemas con la glasa: burbujas de aireMy Profile

  7. Connie Beal says:

    Interesting that you use Loraine’s lemon emulsion. I use lemon juice in my RI recipe. Where do you buy it? CK brand meringue powder the best one. I purchased it on Amazon. I originally used Wlton’s brand, but then read Cayle’s blog on meringue powder and she recommended CK, and of course she was right it is much better! There are probably a thousand different recipes for RI, practice make perfect. Once you find one that you like and you can decorate cookies with don’t worry. Thank you for sharing!

    • Thanks Connie! I’m able to find Lorann’s lemon emulsion at Home Goods, TJ Maxx, Marshall’s and Ross. It’s not always available but when it is I buy everything they have. If you have a Hobby Lobby in your town check there. They carry the Lorann’s emulsions. Recently Walmart and Michael’s Craft Stores have started carrying Lorann’s but I never see the lemon there only other flavors like almond, raspberry, etc. In my opinion the Lorann’s lemon emulsion is the best lemon flavoring out there. I used to flavor with a liquid flavoring that i purchased at Williams-Sonoma but when I discovered Lorann’s there was no turning back. If you can’t find it let me know. I could always mail you a bottle to try 馃檪
      Melissa recently posted…My Royal Icing RecipeMy Profile

      • Connie Beal says:

        Thank you, I have all of those stores nearby and look for it. I have learned that the lemon flavor cuts down on the sweet sugar flavor. Will let you know if I find it.

  8. Wow… I am seriously frosting challenged, for some reason… and this frosting looks like heavenly perfection! I can’t wait to try it!
    (visiting from Party in your PJ’s)
    April recently posted…Cherry Blackberrry GaletteMy Profile

  9. How do you thin this to make the cake transfers?

  10. Hi Melissa,
    I was wondering if this icing will be too thick for rosette design? If so, what kind of icing should I use?

  11. Is recipe the one you use to make the spider web

  12. hi, i just want to ask, how do you thin this out? is the recipe for stiff consistency icing? how do you turn it into flood consistency? just a newbie so any answer would be a lot of help. thanks!

  13. Melissa I just want to thank you for
    Posting your recipie for royal icing. I know you mentioned it was hard to do but it has helped me a lot! Finally I found a great tasting, fluffy easy to work with royal icing. It really does make my cookies look that much more proffesional when the consistency is fluffy instead of thin and watery. Thanks again and hope to see more videos from you on Youtube!

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