Comments on: Easy Royal Icing Recipe

By: Sam Merritt

Sam Merritt — Mon, 10 Nov 2025 01:40:21 +0000

In reply to Joan. I'm so glad you enjoy it so much, Joan! :)

By: Joan

Joan — Sun, 09 Nov 2025 19:01:13 +0000

Love love love this recipe

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 06 Jan 2025 16:34:53 +0000

In reply to Phebe. We're so happy to hear it, Phebe! Thanks for trying our recipe

By: Phebe

Phebe — Sun, 05 Jan 2025 17:05:14 +0000

East, simple, amazing recipe! I’ve made two batches of cookies with this recipe and have added additional extracts and ingredients with great results! This recipe is simple and effortless. Love it!

By: Jeni

Jeni — Fri, 15 Nov 2024 18:19:32 +0000

In reply to Margie V. You can get white food gel (I use Ann Clark brand) in your white. This reliably keeps the colors from blending!

By: Sam

Sam — Tue, 23 Jan 2024 01:50:54 +0000

In reply to Gail Mitchell. It may have just been too wet and needed more time to dry.

By: Gail Mitchell

Gail Mitchell — Mon, 22 Jan 2024 18:50:09 +0000

In reply to Sam.

I had to add a lot of water to it to get it thin enough. It was too stiff to flood the cookie with a #4 tip. It was a bit thick too.

By: Sam

Sam — Mon, 22 Jan 2024 14:33:40 +0000

In reply to Gail Mitchell. Hi Gail! Did you make a really thick layer or was your frosting particularly wet? Either of these things could cause a longer dry time.

By: Gail Mitchell

Gail Mitchell — Sat, 20 Jan 2024 20:19:42 +0000

Sam, I made this frosting for the first time and left the cookies out overnight. The frosting was firm on top but still mushy under that. To stack them caused indentations. How to I correct this?

By: Sam

Sam — Tue, 19 Dec 2023 18:53:34 +0000

In reply to Amy Gibson. Well it would be 1 and 1/4 Tablespoon but that is a bit awkward to measure so I was just trying to simplify with a teaspoon equivalent.

By: Amy Gibson

Amy Gibson — Tue, 19 Dec 2023 18:47:19 +0000

In reply to Sam. Why is it not 1 and 1/4?

By: Stefanie

Stefanie — Thu, 30 Nov 2023 11:39:18 +0000

In reply to Sam.

Thank You So Much, Sam! This is very helpful.

By: Sam

Sam — Thu, 30 Nov 2023 02:56:39 +0000

In reply to Stefanie. Hi Stefanie! The easiest way I have found to set up my piping bag is, if using plastic, to stick the tip in the bag before cutting the end of the bag and cut off the end leaving a big part of the tip covered by the bag. If you are using the reusable bag, a couple could help hold the tip in place. I like to put the bag in a glass or tall cup to fill it. I do show a little bit of filling my piping bag in my easy sugar cookie icing recipe. :)

By: Stefanie

Stefanie — Tue, 28 Nov 2023 12:00:06 +0000

Hi Sam!
Would you consider doing a tutorial on how to fill a piping bag and how to keep the tips from falling off? I have all the bags, tips, etc but I have had a hard time getting the tips to stay on the bag which is incredibly frustrating!
Thank You for all your expert help.

By: Tater

Tater — Tue, 27 Dec 2022 00:10:11 +0000

Great recipe, nice flavor with a nice tang, clear instructions. I also like that it did not harden rock solid, it dries stiff but easy to bite through.

By: Penny Greenler

Penny Greenler — Fri, 24 Dec 2021 03:01:57 +0000

I appreciate the clear detailed directions. You answered all my questions so I feel comfortable making this royal icing. Thanks.

By: Alicia House

Alicia House — Sat, 11 Dec 2021 00:17:54 +0000

In reply to Margie V. Hi there! I used to have that problem, but I've found that if you let the main color set for a few minutes, the other colors don't get that bleeding effect.

By: Sam

Sam — Sat, 04 Dec 2021 22:45:02 +0000

In reply to Margie V. Hi Margie! I'm sorry this is happening. You can try going lighter on the gel coloring, or making your icing a little bit stiffer. A really humid environment may also be giving you issues.

By: Margie V

Margie V — Fri, 03 Dec 2021 22:19:03 +0000

Sam how in the world do you keep the colors of adjacent icing from bleeding into each other. My white snowmen are especially awful with colors bleeding into the white, even if I wait until the white is dry before adding other colors. And sprinkles do the same. 🙁

By: Sam

Sam — Wed, 01 Dec 2021 14:10:05 +0000

In reply to Mand. You can use 1 tablespoon and 3/4 teaspoon. :)

By: Mand

Mand — Tue, 30 Nov 2021 22:21:40 +0000

I want to half this recipe, do you know what half of the 2 and 1/2 tablespoons of meringue powder would be?

By: Sam

Sam — Wed, 19 May 2021 01:27:55 +0000

In reply to Trish. Hi Trish! It could work, but it has a tendency to start to stiffen so I recommend storing it as instructed in the recipe so it can be stirred if need be. :)

By: Trish

Trish — Mon, 17 May 2021 22:09:49 +0000

Can you store it in piping bags for a few days already premixed with food coloring?

By: Amber

Amber — Mon, 18 Jan 2021 17:06:17 +0000

OH MY GOSH! They look amazing!!! I made some for me and my family and we loved them!!

By: Rachel K

Rachel K — Thu, 07 Jan 2021 13:12:29 +0000

The second ingredient in Wilton Meringue Powder is, in fact, egg whites. I just wanted to be sure anyone with an egg allergy doesn’t think a recipe with meringue powder is safe for them. That said, I do love meringue powder for baking, when I need only the whites.