Icing Recipes

Royal Icing

3 Tablespoons Meringue Powder
4 Cups (or 1 Pound) confectioners sugar
6 Tablespoons warm water


Beat all ingredients together about 8-10 minutes, using a high speed hand mixer,until the icing forms stiff peaks.  If you want stiffer icing use up to 1 Tablespoons LESS water and to make it thinner for pouring add 1 teaspoon (per cup) MORE water.  When adding more water, add 1/2 teaspoon at a time until you get the desired consistency.

Sugar Glaze Icing

  • 2 1/2 C. Confectioners Sugar
  • 3 Tbs. Water
  • 1 Tbs. Unsalted butter, room temperature
  • 2 Tbs. Light corn syrup
  • 1/2 tsp. Vanilla
  • 1/4 tsp. Salt

Sift Confectioners sugar.  Combine all ingredients in a mixing bowl.  Mix until smooth and shiny.  Place in a decorators bag or small squeeze bottle for outlining and decorating.  Outline cookie and let it set for 20-30 minutes.  Then fill the inside of the cookie with ample glaze to cover all desired areas.  The icing will set up in about 30 minutes and can then be touched.

Swiss Buttercream

Tip: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1½ cups of vegetable shortening to then buttercream. This will give more stability when the weather is hot.

• 8 egg whites (approx.1 cup)
• 1 cup granulated sugar
• 6 sticks unsalted butter (3 cups), room temperature
• 1 cup confectioner’s sugar (sifted)
• Pinch salt
• 2 tablespoons vanilla extract


Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the sugar is dissolved. Heat this slowly!! You don’t want scrambled eggs!  

Place the mixture in a stand mixer and whip on high until a peak forms and the mixture is cool, about 5 minutes. 

Turn the mixer to medium speed and add the softened butter a little at a
time. Remember, depending on your area, you may need more or less butter.

Add the powdered sugar and vanilla and mix.

Swiss Buttercream
From Food Network


  • 1 cup egg whites, room temperature
  • 1 1/2 cups sugar
  • 2 cups butter, room temperatured


Whip sugar and egg whites together in a double boiler until the temperature reaches 120 degrees F, on an instant-read thermometer, and sugar is dissolved. Transfer to the bowl of a stand mixer, whip to soft peaks and add butter, a little at a time, until incorporated and fluffy.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results