5 royal icing bags on a drying rack

How to Make Royal Icing Shiny 

Using royal icing to decorate sugar cookies can take them to the next level. Because it hardens when dry, royal icing is great for creating those intricate designs that you see many cookie decorators achieve. Getting that nice glossy royal icing finish can really give your cookies a nice smooth finish and professional touch. There are a few simple tricks to get that shiny royal icing look and I will walk you through each of these techniques!

  1. Add Light Corn Syrup to your Royal Icing Recipe  
  2. Make Sure your Icing Dries Quickly
  3. Use a Thick Consistency Flood Icing
royal icing cookie being held up to the light to see shine

What is Royal Icing?

Before we get into the ways to get a shiny finish, let’s go back to the beginning and talk about royal icing. Royal icing is different from most other icings as it dries hard allowing for very detailed designs, and making it perfect for decorating sugar cookies gingerbread houses, gingerbread cookies, and holiday cookies!

The ingredient that allows royal icing to harden is meringue powder (or some recipes use raw egg whites instead). Combining that with confectioners sugar and water will create a nice royal icing. From there you just add more or less water to achieve the perfect consistency for your cookie design!

To learn more about royal icing cookie decorating, check out my Ulitmate Guide to Royal Icing

Disclaimer: This post may contain affiliate links, meaning I may get a small commission if you decide to make a purchase through my links at no cost to you.

How to Make Royal Icing?

Royal icing is simple to make, but it can be a bit tough to perfect. To start, add your powdered sugar to a large mixing bowl. Add your meringue powder and water next, and using an electric mixer (either a hand mixer or a stand mixer with the paddle attachment) beat on the lowest setting until the ingredients are fully combined. Beating on low helps to reduce air bubbles in the icing. From here, you will add water slowly, no more than ½ teaspoon of water at a time, until you achieve the desired consistency. This consistency will depend on if you want to use the icing for flood, outline, detail, etc. 

Pro tip: Use a spray bottle to add water slowly will help prevent you from adding too much water at a time. 

royal icing ingredients with labels

To color royal icing, use a water-based food dye. My preference is gel food coloring which you can get at most local craft stores. 

You can also add some vanilla extract for a touch of flavor. Just be sure you use a clear vanilla extract or the royal icing will develop a darker yellow/brown color. 

For the full recipe and very detailed instructions on making royal icing, here is my easy royal icing recipe!

How to Make Glossy Icing

The three best ways to get that shiny perfect icing finish is using lite corn syrup, making sure your flood icing dries as quickly as possible, and using a thick flood icing. If you are able to incorporate more than one of these tricks, the greater chance you will have to achieve that shiny look!

Add Light Corn Syrup to the Royal Icing Recipe 

Corn syrup is a liquid sweetener that consists of pure glucose and is simply a sugar that is extracted from corn and processed into a liquid. It is commonly used in baked goods, frostings, candies, jellies, ice cream, and jams. Though corn syrup is sugar and should be consumed in moderation, it tends to have a bad reputation due to high fructose corn syrup. HFCS is made by modifying regular corn syrup and converting the glucose into fructose making it 1.75 times sweeter than table sugar. 

adding light corn syrup to a bowl of powdered sugar for royal icing

Adding corn syrup to candies helps to prevent the crystallization of the sugars while also adding a shine. Enter, adding corn syrup to royal icing! Not only does it add the shine, but it also will help to give the royal icing a nice soft bite. 

For my royal icing recipe and instructions on how much corn syrup to add, here is my go-to royal icing recipe I have used for years!

Dry the Royal Icing Quickly 

Creating as much airflow around your drying royal icing cookies is one very simple way to get a shiny cookie. Increased air movement allows the top of the icing to dry quickly into a thin crust, creating a sheen on the cookie and also helping to avoid craters. 

Related: How to Dry Royal Icing Cookies Fast

royal icing cookies drying in front of a fan

The simplest (and my favorite way) to create airflow is to let your cookies dry in front of a fan. Simply line your cookies on a cookie sheet or drying rack, and allow the fan to blow cool air over the cookies for at least 1-2 hours. I often let mine dry in front of a fan overnight. 

Another option for drying royal icing quickly is to use a food dehydrator. Not only will it help to increase airflow, but it will remove moisture from the cookie icing giving it a puffy and shiny texture. I don’t typically use a dehydrator so I am no expert, but Borderland’s Bakery has a great post about using a dehydrator if you want to use this method. 

Use a Thicker Icing

The most difficult part of royal icing is getting the right consistency. Depending on what design you are trying to accomplish. Creating a thicker icing with the consistency of toothpaste you can do detail work on cookies. However, when trying to flood the base of the cookie (flooding is creating the smooth finish/base layer of the royal icing on your cookie), you will want to use a thinner icing. 

drizzling royal icing onto a cookie

Unfortunately, figuring out the correct consistency takes practice. However, one of the best ways to learn is by using the counting method. After your icing is mixed, lift up a small amount with a spoon or spatula and let it drizzle back into the bowl. Then, start counting how long it takes for the drizzle to dissolve back into the bowl of icing smoothly. For flood consistency, I typically use somewhere from a 5-15 second icing. The thicker you can make it (around that 15-second mark) the greater your chances for a smooth and shiny icing. When I use a thinner flood icing around 5 seconds, I tend to get more of a matte finish.

If you can incorporate more than one (or all 3) of these methods, you will increase your chances of getting nice glossy icing. Factors such as humidity can always play a factor. In the winter, I tend to get icing that is super shiny while in the middle of the summer it’s a bit less shiny. But even with humidity, using these tricks will help you achieve a nice and glossy finish!

If you are looking learn more about royal icing, here are some articles to help:

Ghost and Pumpkin Meringues

Halloween Meringue Cookies

Yield: 24
Prep Time: 30 minutes
Cook Time: 1 minute
Additional Time: 1 hour
Total Time: 1 hour 31 minutes

Meringues are light and airy cookies, and guess what - they are also gluten-free! They are made up of only egg whites, granulated sugar, cream of tartar, and extract. Such simple ingredients for a melt in your mouth, delicious cookie!

Ingredients

  • 2 Egg Whites Room Temperature
  • ½ Cup + 2 Tbsp Granulated Sugar (135g)
  • ¼ Tsp Cream of Tartar
  • ½ Tsp Vanilla Extract
  • ¼ Cup Sprinkles (approximately)Preheat oven to 220° and prepare a baking sheet with templates and parchment paper. Prepare 2 piping bags with Wilton 12 and 1M tips.
  • Place your egg whites, cream of tartar, and vanilla extract in a stand mixer fitted with the whisk attachment. Beat ingredients on medium-high (6 speed on Kitchenaid) for 3-4 minutes until soft peaks form.

Instructions

    1. Preheat oven to 220° and prepare a baking sheet with templates and parchment paper. Prepare 2 piping bags with Wilton 12 and 1M tips.
    2. Place your egg whites, cream of tartar, and vanilla extract in a stand mixer fitted with the whisk attachment. Beat ingredients on medium-high (6 speed on Kitchenaid) for 3-4 minutes until soft peaks form.
    3. Slowly add in granulated sugar 1 Tbsp at a time. Make an addition every 10-15 seconds. This process will take around 3-4 minutes.
    4. Once all of the granulated sugar has been added, continue to beat on medium-high for another 3-5 minutes until meringue holds stiff peaks and is glossy.
    5. Add half of the meringue into the piping bag fitted with the 12 tip. Add food coloring to the stand mixer and beat until incorporated - add to the other bag fitted with the 1M tip.
    6. Add a small dollop of meringue to the corners of your parchment paper to help it stay flat on the tray. Use the 1M tip and pip up and down along the shape of the pumpkin and use the white meringue for the stem - add your sprinkles! To pipe the ghosts, use the white meringue and fill in the body of the ghost, flattening out the line with an offset spatula. Add your eyes and mouth. Carefully slide the paper templates out from the tray.
    7. Place the tray of meringue cookies into the preheated oven for 60-70 minutes. Don't open the oven until the first 60 minutes have passed. At this point, lightly tap your meringue to feel the consistency. If it feels too soft, allow them to continue baking for another 10 minutes or until the cookies feel only slightly soft and are more stable.
    8. Turn off the oven but leave the meringue cookies in the closed oven for another 60 minutes.

Notes

Store in an airtight container for 4-7 days (depending on how humid your climate is).