Royal Icing

Do you love cookies? Of course you do! And believe it or not, they are actually as much fun to decorate, as they are to eat! True story!

My favourite medium for cookie decorating is Royal Icing, hands down.  I love to pipe, so it ticks that box, but it also allows you to blend colours, patterns, and layers, as well as add minute detail, or large blocks of colour.

I use Haniela’s Royal Icing recipe, with a few small changes, and it’s been absolutely perfect for everything from flooding cookies, to stiff consistency piping.

The Royal Icing Recipe I Use

As I mentioned, I use a variation of Haniela’s Lemon Royal Icing Recipe, which I have listed here, but I recommend you check out here video for the original version, as well as how to make it.

Royal Icing

1kg Icing Sugar (Powdered Sugar)

4 1/2 Tablespoons Pavlova Magic (To replace the ridiculously hard to find Meringue Powder here in Australia. US and other countries can use Meringue Powder)

1/2  Cup AND 2 Tablespoons of warm water

1 Teaspoon Cream of Tartar (Not essential, but helps to stabilise your Royal Icing, especially for thicker piping)

1 Tablespoon of Vanilla Extract or whatever flavour you feel like!

Get Whipping!

This awesome recipe can also be halved without any problem, so if you are only making a few cookies, or just want a little to practice with, go right ahead!

Let me know if you have any questions, and be sure to check out Haniela’s on Youtube. Hani is my cookie hero, and I have learned everything I know about cookies from watching her 🙂

Viva La Buttercream! (and Royal Icing 😉 )


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NOTES Shelf Life Can be stored in an airtight container for up to one week. Royal Icing I use the AWESOME Lemon Royal Icing recipe by Haniela’s! **Note for Aussies – You can exchange the Meringue Powder for Pavlova Magic ;)**

Modelling Chocolate

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0 thoughts on “Royal Icing”

  • Hi! I made cookies and iced them using your royal icing on Sunday and they are AMAZE!!Thank you so so much for your recipe, particularly for using Pavlova Magic. And for the link to Haniela’s videos. SO helpful!

    I’m a first time cookie maker/decorator and this recipe was easy to follow and tasted DELISH! All my family and friends are impressed. I think I’ll be making more!
    Thanks heaps!

  • Hi there. I have always been told to use pure icing sugar which, in the high humidity around Southern Queensland, is a bit of a pain (only because I’m lazy and hate sifting so much). Do you use standard icing mixture for this recipe, or is the anticoagulant (usually tapioca) in it problematic for royal icing?

    • Honestly, Icing Sugar Mixture is fine. I use it for all my Royal Icing work, even down to a 00 tip. If you were using a 000 or 0000 tip, MAYBE triple sifted would be better, but thats probably not something you need all the time.

  • Thank you I was a cookie creator in us. Just moved to New Zealand so am trying to find new products etc. to start making cookies again this was an awesome recipe. Thank you.

  • Hi there. I’m new to the cookie decorating world. How do you thin the icing for flooding? If you have a video please share! Thanks so much!

  • Do you thin this recipe for flooding cookies, and if so, how much? Also, does this recipe for royal icing dry to a “hard” consistency?

  • Hi, I’ve been looking for a recipe using Pavlova Magic for the most obvious reason here in Australia, but could you make Swiss Meringue buttercream using Pavlova Magic?
    Thank you!

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