Icing Yield
480ml
Sugar
453g
Per Cookie
20ml
Inputs
Result
1 batch: 24g meringue powder + 453g sugar + 100ml water (90 base + 10 for medium). Yield = 480ml. Per cookie = 480/24 = 20ml.
Inputs
Result
2 batches: 48g meringue powder + 906g sugar + 220ml water (180 base + 40 for flood). Yield = 960ml. Per cookie = 960/36 = 27ml.
The standard ratio is 24g meringue powder, 453g (1 lb) powdered sugar, and 90ml water per batch. This yields about 480ml (2 cups) of stiff piping icing. Add 2–4 teaspoons of water to thin for outlining or flooding.
| Consistency | Extra Water | Use |
|---|---|---|
| Stiff | 0 tsp | Piping, flowers, borders |
| Medium | 2 tsp | Outlining, writing |
| Flood | 4 tsp | Filling large areas |
A standard 3–4 inch decorated cookie uses about 15–20ml of royal icing for a full flood coating. Outline-only cookies use about 5–10ml. One batch (480ml) covers 24–36 fully flooded medium cookies or 48–96 outlined cookies.
Yes, substitute 2 large egg whites for 24g of meringue powder. Meringue powder is preferred for food safety (no raw eggs) and consistency. Egg white royal icing dries harder and shinier but has a shorter working time.
Royal icing takes 6–12 hours to dry completely at room temperature. Thin flood consistency dries faster (6–8 hours), while thick piped details can take 12–24 hours. Use a fan on low speed to accelerate drying, but avoid humidity above 50%.
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Last Updated: Mar 19, 2026
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