Brooke's Simple Royal Icing

Brooke's Simple Royal Icing

From The Kitchen Of : Brooke Chittle

Canadian Recipes : Desserts

After perfecting her cookie dough, Brooke’s next challenge was finding the perfect icing—one that worked for outlining, flooding, and detail without the stress. This simple royal icing became her go-to: quick to make, smooth to apply, and easy to customize.

With plenty of trial and error behind it, Brooke’s icing is beginner-friendly but professional enough for showstopping cookies. It’s the finishing touch that turns every batch into a creative canvas—and a delicious one at that.

Total Time

Not Mentioned

Prepare Time

Not Mentioned

Cook Time

Not Mentioned

Recipe Servings

3 dozen large cookies

Ingredients for
Brooke's Simple Royal Icing

2 1/2 tablespoons meringue powder
1 3/4 cups icing sugar (confectioner’s sugar), sifted
3 tablespoons water
1 tablespoon cookie butter extract (optional – or use your flavour of choice)
Gel food colouring (optional)

How to Make
Brooke's Simple Royal Icing

Whip the base: In a stand mixer, beat the meringue powder and water on medium speed until light and foamy (about 1–2 minutes).
Add sugar: Reduce to low speed and gradually add the icing sugar. Continue mixing for 3–5 minutes, until the icing becomes thick and smooth.
Flavour and colour: Add cookie butter extract (or your chosen flavour), followed by gel food colouring. Beat on high speed for 1 more minute to fully incorporate and brighten the colour.
Adjusting Consistency: If the icing is too runny, add a little more icing sugar. If it’s too thick, add a few drops of water at a time until you reach the desired texture.

Notes

For the best results, use gel food colouring—it gives vibrant colour without thinning the icing.