This royal icing frosting recipe is delightful – honestly. It’s goes on smooth, and then, after an hour or so, it hardens.
While buttercream frosting stays sticky, this one glazes and hardens in place.
I use this royal icing frosting recipe to cover my sugar cookies. I find if you leave the icing on overnight, it soaks into the cookies and makes the cookies a little softer. Yummy!
You can find my no-spread gluten-free sugar cookie recipe here.I’ve perfected this recipe over the years – enjoy!
I try to avoid food dye as much as possible, so I use natural food dye by India Tree (affiliate link) when making this royal icing frosting recipe.
Royal Icing Frosting
- 2 large egg whites
- 2 Tbsp. butter, melted
- 3 cups powdered sugar
- 1/2 tsp. vanilla extract
- 1-2 tsp. milk, ONLY if needed
- Food coloring (India Tree is artificial dye-free)
- Mix egg whites in a large bowl over medium speed for 1 minute.
- Add butter, vanilla and powdered sugar and mix until well incorporated. If frosting is too runny, add more powdered sugar, if it’s too thick, add a little milk.
- Add dye to frosting and spread on cooled cookies, as desired.