posted by Lisa on March 11, 2013
Have you ever been in the middle of decorating asetof cookies and you run out of icing? You only have 3 more cookies! Why can’t you squeeze enough icing out to finish this set? Why, why, WHY?
I hate when that happens and I don’t want to make an entire batch because I won’t use that much and I will feel pressure to make more cookies just to use the icing I had to make to finish the last three. Well, I have a solution for you. I cut my royal icing recipe in half. Yep, a half a batch of royal icing recipe is perfect insituationslike this one.
It works! A half a batch is exactly what you need sometimes. It really saves me money and stress knowing I am not going to waste anything. This recipe is also great when you want to makeroyalicing transfers.
Half a Batch of Royal Icing Recipe
Half a Batch of Royal Icing Recipe
Sometimes you just don't need a full batch of icing so here is a Half a Batch of Royal Icing for those smaller decorating jobs.
5 from 1 vote
Print Pin Rate
Ingredients
- 1.12 lbs (4 1/4 cups powdered sugar)
- 6 tablespoons of water
- ½ teaspoons cream of tartar (if your meringue powder doesn't list it in the ingredients.)
- 2.5 tablespoons of Meringue Powder
- 1/2 teaspoon of Pure Vanilla Extract
Instructions
Place the powdered sugar in your KitchenAid mixing bowl and set aside.
In a measuring cup whisk the water, cream of tartar, meringue powder, and vanilla extract.
With the mixer on low and the paddle attachment, add the wet ingredients with the powdered sugar.
Once the ingredients are combined, turn the mixer on high for about a minute.
Place icing in a bowl and cover with plastic wrap.
*I updated the recipe above to let you know that you don’t have to add cream of tartar if the meringue powder recipe has it listed as an ingredient. Also, for half a batch of royal icing, you can reduce the amount of pure vanilla extract to half a teaspoon. 10-31-19.
I can’t tell you how many times I could have used half a batch of icing when I first began decorating. I would try to think of ways to make the icing last so I didn’t waste it. If you want my full recipe and step by step instructions on how I make it, click here.
You might find yourself using this recipe a lot. It’s great if you only have a few cookies to decorate or if you want to make some royal icing transfers. It’s been really helpful to me. If you like that, you are going to enjoy all of these recipes below!
Here are a few more royal icing recipes you might enjoy:
Sweet Sugar Belle
Sweetopia
Bake at 350
LilaLoa
Bear hugs,
posted in Cookie Recipes, Recipes, The Bearfoot Baker
39 Comments »
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39 comments 
Marian —March 11, 2013 @ 8:28 am Reply
Clever girl….
Lene/Not Your Everyday Cookie —March 11, 2013 @ 4:53 pm Reply
So smart! I always end up making a whole new batch. It really is a vicious cyle, like you said…more icing means more cookies and more cookies means more pounds on my bottom. I mean, you can’t let cookies and icing go to waste!
The Partiologist —March 14, 2013 @ 7:35 am Reply
This is perfect for me since I don’t use royal icing much. Thanks for the tip!
Asmita —March 26, 2013 @ 9:54 am Reply
Thank you so much for this. I dislike throwing and wasting things too. I have only recently started decorating cookies and seem to be obsessed with it.
I wanted to know if I add vanilla extract will the icing color change?
I love your work. You really are super talented! Thanks for sharing this!
Lisa —March 26, 2013 @ 10:10 am Reply
I am glad you are decorating cookies! It is an obsession! Prepare yourself! Hahaha
If you ever have a question, shoot me an email. I will be happy to help.
Yes, if you add vanilla extract to your icing it will tint it a bit but, if you add AmeriColor White Food Color Gel, it will be white again. I don’t add it to the entire batch, just what I mix for white.
Hope this helps!
Robin Torres —August 15, 2013 @ 1:12 pm Reply
I could just HUG you right now! Ok, even give you a big fat kiss on your cheek and then HAPPY DANCE all around the kitchen with you. I am making a cookie bouquet, for a friend of mine and her favorite flavor is lemon so I’m making a variety of cookies and some are lemon. I was trying to figure out how to make a half a batch of lemon icing , but my math skills aren’t that great (come on! Us right brained artists all have this issue) So I was going to waste a big batch of frosting just for a few lemon cookies. Plus we know lemon is not gonna fly with Chocolate Espresso or Spiced Molasses right? So thank you thank you thank you!
Lisa —August 15, 2013 @ 1:53 pm Reply
You are cracking me up! I love your comment! I am going to read it every morning and laugh! Thanks for the HUG and the big fat kiss on the cheek! Bahahahaha
NikkiK —October 15, 2013 @ 4:00 pm Reply
I promise to never stray from this recipe again. Cross my heart, icing not dry, stick a toothpick in my eye. I tried another recipe last weekend and it failed miserably. Cookies from Friday still aren’t dry! Yep, just a little pressure can take your finger right to the cookie.
I won’t say whose recipe I used, don’t want to hurt feelings but I will say, thank you for this recipe Lisa. I love it and will never stray. I think the addition of corn syrup and omission of cream of tartar did me in. I know climate plays a big part in RI and this is the one that works for me in Sandy Eggo.
I’m putting it here so I won’t forget when I think “Hey, a new recipe for me to try!”. Nope, don’t do it Nikki. Stick with what you know.
Lisa —October 15, 2013 @ 5:58 pm Reply
There are a lot of great recipes out there but, I am very happy you like mine!! Smooch!!
Orna —October 29, 2013 @ 3:11 pm Reply
Amazing cookies..cant wait to get started, I can’t find Meringue Powder anywhere, what could I use as a Substitute??
Lisa —October 29, 2013 @ 3:36 pm Reply
Where do you live? Here is a link for some on Amazon: http://www.amazon.com/Wilton-702-6015-Meringue-Powder-Can/dp/B000ZNOVCA/ref=sr_1_sc_1?ie=UTF8&qid=1383078963&sr=8-1-spell&keywords=mirangue+powder
Jessica —November 19, 2013 @ 9:30 pm Reply
Glad I found this, I’ve been looking for a half-recipe for royal icing b/c the regular batch always makes soo much! Question though – what is the purpose of cream of tartar in the recipe? I’ve heard a few different things but not sure really what it’s used for. Does it affect the consistency?
Lisa —November 19, 2013 @ 11:21 pm Reply
Hi Jessica,
I am glad you found this recipe. I use it all the time and I love it! The cream of tartar is a stabilizer and increases the volume of beaten egg whites. Some meringue powder has included it in the ingredients so check your package. You may not need it.
Leah Aaron —February 10, 2014 @ 8:56 pm Reply
rather than making more frosting I have found that if you just eat the last 3 cookies it works out fine. lol just kidding love your site and the 1/2 recipe will be very helpfull
noelle —March 31, 2014 @ 7:53 am Reply
I want to thank you for all your help on this website! You made my first cookie decorating experience a success! Your explanation of the second count along with the ways you use the different frosting consistencies was a big help! Everyone at the baby shower loved them! Thanks again!
Lisa —March 31, 2014 @ 8:04 am Reply
Awe! You just made my day. I am so happy you have found my blog helpful. I would love to see a picture of your cookies. If you want to share you can send them to lisa@thebearfootbaker.com. 🙂
jersey —December 1, 2014 @ 6:47 pm Reply
Thank you for sharing this half batch recipe. I dont really bake lots of cookies and I just needed a few for decorations.
Very helpful. Thanks!
Lisa —December 1, 2014 @ 8:14 pm Reply
You are welcome Jersey. It still makes quite a bit but, it is great for small batches of cookies. I use it all the time. Merry Christmas!
Alyssa —December 2, 2014 @ 5:51 pm Reply
Hey i just found your recipe and i love it! I definitely have to try this for some cookies! Thanks for your recipe :PThe only thing is the amount of sugar it calls for. Is there anyway way to reduce the amount of sugar? Or will that interfere with the frosting’s consistency? Also would this work with a regular hand mixer or does it have to be a standing mixer? Thank you for all your info and making it accessible for us to use!
Lisa —December 3, 2014 @ 4:28 am Reply
Hi Alyssa,
I would not reduce the amount of sugar but, you can play around with it if you want. Here is a link and video on “How to make Royal Icing Using a Hand Mixer” http://thebearfootbaker.com/2014/06/make-royal-icing-with-a-hand-mixer/.
Cookies4kids —March 28, 2015 @ 9:38 am Reply
I am going to try this recipe but notice that it doesn’t need to be beaten for 10 minutes as most other recipes call for. I am curious about this and wonder if you can tell me the reason for the short time which would be great.
Thanks so much!
Kris Huggler —May 15, 2015 @ 4:18 pm Reply
we plan to make edible ladybugs for my daughter’s grad party(using your tiny-est bug template; want to make about 100 bugs—would your 1/2 batch royal icing be enough to make them? thanks for all your videos & photos of your work! they’re so inspirational! Kris
Lisa —May 15, 2015 @ 7:49 pm Reply
Hi Kris,
I think the half batch of royal icing will make way more than 100 ladybugs. So I am going to say yes it will make 100 but don’t kill me if it doesn’t! LOL I want to be a ladybug on your wall during the grad party. It sounds like it is going to be adorable!
Patricia Flores —August 17, 2015 @ 9:58 pm Reply
Hello once the 1/2 batch of royle icing is made and it’s covered how long can it stay like that or is it better to use right away
Lisa —August 18, 2015 @ 3:14 am Reply
Hi Patricia,
Place the royal icing in an airtight container then cover it with the plastic wrap so the plastic wrap is touching the surface of the icing. Then, place the lid on it and it will stay fresh for one week maybe even two. The problem is the longer it sits the more it will separate. Be sure to stir it well before you use it.
nadzirah —August 18, 2015 @ 10:24 am Reply
hi! ^^ may i know how many 10cm cookies this half a batch could cover? thanks!
Lisa —August 18, 2015 @ 10:45 am Reply
Hi Nadzirah,
I am not sure how many cookies it will cover because some people use a thin layer of icing and some (like myself) use a thick layer. It is hard to predict. Sorry I can’t be more specific.
claudia —September 14, 2015 @ 8:23 am Reply
Can I make royal icing if I don’t have a paddle? I only have a hand mixer and no paddle, but I really want to try your ADORABLE bears cupcakes. Thank you.
Lisa —September 14, 2015 @ 9:01 pm Reply
Sure you can Claudia! That is how I made it when I first started decorating. I even did a tutorial and video that you can find here: http://www.thebearfootbaker.com/2014/06/make-royal-icing-with-a-hand-mixer/
claudia —September 14, 2015 @ 9:24 pm Reply
Thank you so much, Lisa. I will definitely check out your tutorial, as this will be my first ever attempt at royal icing. Fingers crossed!
Heather Johnson —June 8, 2016 @ 5:03 am Reply
What brand meringue powder do you use?
Lisa —June 8, 2016 @ 1:29 pm Reply
I have gone back to Wilton because the egg shortage seemed to change the recipe in the other brands I was using. I hope those chickens get busy soon! LOL
Erin Hess —December 4, 2016 @ 10:45 pm Reply
I love this recipe, and how it pipes. One question, the icing dries with a crunchy texture. It looks smooth, but biting into it, it is crunchy. Is this how royal icing is supposed to dry? Or am I doing something wrong. I only beat the icing on high for a minute, and then any thinning or coloring, I stir by hand. Thank you!
Lisa Snyder —April 6, 2021 @ 7:17 pm Reply
Hi Mary,
No, you don’t have to have meringue powder. You can use egg whites and you can find my recipe and safety tips here: https://thebearfootbaker.com/2015/04/egg-white-royal-icing-recipe/
Suz —August 17, 2022 @ 12:05 pm Reply
Worked great, thanks!
Leave a Reply
Marian —March 11, 2013 @ 8:28 am Reply
Clever girl….
Lene/Not Your Everyday Cookie —March 11, 2013 @ 4:53 pm Reply
So smart! I always end up making a whole new batch. It really is a vicious cyle, like you said…more icing means more cookies and more cookies means more pounds on my bottom. I mean, you can’t let cookies and icing go to waste!
The Partiologist —March 14, 2013 @ 7:35 am Reply
This is perfect for me since I don’t use royal icing much. Thanks for the tip!
Asmita —March 26, 2013 @ 9:54 am Reply
Thank you so much for this. I dislike throwing and wasting things too. I have only recently started decorating cookies and seem to be obsessed with it.
I wanted to know if I add vanilla extract will the icing color change?
I love your work. You really are super talented! Thanks for sharing this!
Lisa —March 26, 2013 @ 10:10 am Reply
I am glad you are decorating cookies! It is an obsession! Prepare yourself! Hahaha
If you ever have a question, shoot me an email. I will be happy to help.Yes, if you add vanilla extract to your icing it will tint it a bit but, if you add AmeriColor White Food Color Gel, it will be white again. I don’t add it to the entire batch, just what I mix for white.
Hope this helps!
Robin Torres —August 15, 2013 @ 1:12 pm Reply
I could just HUG you right now! Ok, even give you a big fat kiss on your cheek and then HAPPY DANCE all around the kitchen with you. I am making a cookie bouquet, for a friend of mine and her favorite flavor is lemon so I’m making a variety of cookies and some are lemon. I was trying to figure out how to make a half a batch of lemon icing , but my math skills aren’t that great (come on! Us right brained artists all have this issue) So I was going to waste a big batch of frosting just for a few lemon cookies. Plus we know lemon is not gonna fly with Chocolate Espresso or Spiced Molasses right? So thank you thank you thank you!
Lisa —August 15, 2013 @ 1:53 pm Reply
You are cracking me up! I love your comment! I am going to read it every morning and laugh! Thanks for the HUG and the big fat kiss on the cheek! Bahahahaha
NikkiK —October 15, 2013 @ 4:00 pm Reply
I promise to never stray from this recipe again. Cross my heart, icing not dry, stick a toothpick in my eye. I tried another recipe last weekend and it failed miserably. Cookies from Friday still aren’t dry! Yep, just a little pressure can take your finger right to the cookie.
I won’t say whose recipe I used, don’t want to hurt feelings but I will say, thank you for this recipe Lisa. I love it and will never stray. I think the addition of corn syrup and omission of cream of tartar did me in. I know climate plays a big part in RI and this is the one that works for me in Sandy Eggo.
I’m putting it here so I won’t forget when I think “Hey, a new recipe for me to try!”. Nope, don’t do it Nikki. Stick with what you know.
Lisa —October 15, 2013 @ 5:58 pm Reply
There are a lot of great recipes out there but, I am very happy you like mine!! Smooch!!
Orna —October 29, 2013 @ 3:11 pm Reply
Amazing cookies..cant wait to get started, I can’t find Meringue Powder anywhere, what could I use as a Substitute??
Lisa —October 29, 2013 @ 3:36 pm Reply
Where do you live? Here is a link for some on Amazon: http://www.amazon.com/Wilton-702-6015-Meringue-Powder-Can/dp/B000ZNOVCA/ref=sr_1_sc_1?ie=UTF8&qid=1383078963&sr=8-1-spell&keywords=mirangue+powder
Jessica —November 19, 2013 @ 9:30 pm Reply
Glad I found this, I’ve been looking for a half-recipe for royal icing b/c the regular batch always makes soo much! Question though – what is the purpose of cream of tartar in the recipe? I’ve heard a few different things but not sure really what it’s used for. Does it affect the consistency?
Lisa —November 19, 2013 @ 11:21 pm Reply
Hi Jessica,
I am glad you found this recipe. I use it all the time and I love it! The cream of tartar is a stabilizer and increases the volume of beaten egg whites. Some meringue powder has included it in the ingredients so check your package. You may not need it.
Leah Aaron —February 10, 2014 @ 8:56 pm Reply
rather than making more frosting I have found that if you just eat the last 3 cookies it works out fine. lol just kidding love your site and the 1/2 recipe will be very helpfull
noelle —March 31, 2014 @ 7:53 am Reply
I want to thank you for all your help on this website! You made my first cookie decorating experience a success! Your explanation of the second count along with the ways you use the different frosting consistencies was a big help! Everyone at the baby shower loved them! Thanks again!
Lisa —March 31, 2014 @ 8:04 am Reply
Awe! You just made my day. I am so happy you have found my blog helpful. I would love to see a picture of your cookies. If you want to share you can send them to lisa@thebearfootbaker.com. 🙂
jersey —December 1, 2014 @ 6:47 pm Reply
Thank you for sharing this half batch recipe. I dont really bake lots of cookies and I just needed a few for decorations.
Very helpful. Thanks!
Lisa —December 1, 2014 @ 8:14 pm Reply
You are welcome Jersey. It still makes quite a bit but, it is great for small batches of cookies. I use it all the time. Merry Christmas!
Alyssa —December 2, 2014 @ 5:51 pm Reply
Hey i just found your recipe and i love it! I definitely have to try this for some cookies! Thanks for your recipe :PThe only thing is the amount of sugar it calls for. Is there anyway way to reduce the amount of sugar? Or will that interfere with the frosting’s consistency? Also would this work with a regular hand mixer or does it have to be a standing mixer? Thank you for all your info and making it accessible for us to use!
Lisa —December 3, 2014 @ 4:28 am Reply
Hi Alyssa,
I would not reduce the amount of sugar but, you can play around with it if you want. Here is a link and video on “How to make Royal Icing Using a Hand Mixer” http://thebearfootbaker.com/2014/06/make-royal-icing-with-a-hand-mixer/.
Cookies4kids —March 28, 2015 @ 9:38 am Reply
I am going to try this recipe but notice that it doesn’t need to be beaten for 10 minutes as most other recipes call for. I am curious about this and wonder if you can tell me the reason for the short time which would be great.
Thanks so much!
Kris Huggler —May 15, 2015 @ 4:18 pm Reply
we plan to make edible ladybugs for my daughter’s grad party(using your tiny-est bug template; want to make about 100 bugs—would your 1/2 batch royal icing be enough to make them? thanks for all your videos & photos of your work! they’re so inspirational! Kris
Lisa —May 15, 2015 @ 7:49 pm Reply
Hi Kris,
I think the half batch of royal icing will make way more than 100 ladybugs. So I am going to say yes it will make 100 but don’t kill me if it doesn’t! LOL I want to be a ladybug on your wall during the grad party. It sounds like it is going to be adorable!
Patricia Flores —August 17, 2015 @ 9:58 pm Reply
Hello once the 1/2 batch of royle icing is made and it’s covered how long can it stay like that or is it better to use right away
Lisa —August 18, 2015 @ 3:14 am Reply
Hi Patricia,
Place the royal icing in an airtight container then cover it with the plastic wrap so the plastic wrap is touching the surface of the icing. Then, place the lid on it and it will stay fresh for one week maybe even two. The problem is the longer it sits the more it will separate. Be sure to stir it well before you use it.
nadzirah —August 18, 2015 @ 10:24 am Reply
hi! ^^ may i know how many 10cm cookies this half a batch could cover? thanks!
Lisa —August 18, 2015 @ 10:45 am Reply
Hi Nadzirah,
I am not sure how many cookies it will cover because some people use a thin layer of icing and some (like myself) use a thick layer. It is hard to predict. Sorry I can’t be more specific.
claudia —September 14, 2015 @ 8:23 am Reply
Can I make royal icing if I don’t have a paddle? I only have a hand mixer and no paddle, but I really want to try your ADORABLE bears cupcakes. Thank you.
Lisa —September 14, 2015 @ 9:01 pm Reply
Sure you can Claudia! That is how I made it when I first started decorating. I even did a tutorial and video that you can find here: http://www.thebearfootbaker.com/2014/06/make-royal-icing-with-a-hand-mixer/
claudia —September 14, 2015 @ 9:24 pm Reply
Thank you so much, Lisa. I will definitely check out your tutorial, as this will be my first ever attempt at royal icing. Fingers crossed!
Heather Johnson —June 8, 2016 @ 5:03 am Reply
What brand meringue powder do you use?
Lisa —June 8, 2016 @ 1:29 pm Reply
I have gone back to Wilton because the egg shortage seemed to change the recipe in the other brands I was using. I hope those chickens get busy soon! LOL
Erin Hess —December 4, 2016 @ 10:45 pm Reply
I love this recipe, and how it pipes. One question, the icing dries with a crunchy texture. It looks smooth, but biting into it, it is crunchy. Is this how royal icing is supposed to dry? Or am I doing something wrong. I only beat the icing on high for a minute, and then any thinning or coloring, I stir by hand. Thank you!
Lisa Snyder —April 6, 2021 @ 7:17 pm Reply
Hi Mary,
No, you don’t have to have meringue powder. You can use egg whites and you can find my recipe and safety tips here: https://thebearfootbaker.com/2015/04/egg-white-royal-icing-recipe/
Suz —August 17, 2022 @ 12:05 pm Reply
Worked great, thanks!
