How To Use The Free Royal Icing Transfer Sheets:

Ashley Ferguson

Dec 2, 2024

*Contains affiliate links to items that I LOVE, I may receive a small commission if you purchase these items at no cost to you*​

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The Best Easy Royal Icing Recipe for Transfers

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You want to make icing transfers but now you're wondering: what is the best royal icing recipe for transfers? The royal icing recipe that I use for transfers is the same recipe I use for my royal icing for cookies. The only difference is the consistency that I adjust it to. So if you already have a recipe for icing that you love, that will work just find for transfers too! But if you are needing a fantastic royal icing recipe, keep reading!

 

Why Use Royal Icing for Transfers?

Royal icing transfers are perfect for adding stunning, pre-made details to your cookies. Whether it's flowers, letters, or intricate seasonal designs, transfers save time on decorating day while ensuring consistent, professional results. To create durable and shapely transfers, a thick icing consistency is key.

 

Looking for royal icing transfer templates (free)?

You’re in the right place! Find a variety of free templates here, including Christmas designs, Halloween themes, numbers, and fun summer patterns. Download as many as you need and start creating your icing masterpieces today! (Click Here)

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Ingredients for Royal Icing Transfers and the

Easy Royal Icing Recipe

This recipe will make enough for about 6 dozen cookies or a ton of transfers. (It’s easily halved!)

• 1/4 cup meringue powder (Click Here For My FAVORITE Meringue Powder)

• 1/2 cup warm water

  (mildly warm – enough to activate the meringue powder)

• 2 tablespoons vanilla extract (or your preferred flavoring)

• 1/2 cup corn syrup (makes your icing less brittle and easier to work with)

• 2 teaspoons white food coloring gel (optional but brightens the icing beautifully)

• 2 pounds powdered sugar (about one 2-lb bag)

• ½ cup warm water (added gradually during mixing)

 

How To Mix Royal Icing For Transfers:

1. Activate the Meringue Powder In a large mixing bowl, combine meringue powder and ½ cup warm water. Whip on high until peaks form. This may take a few minutes but trust the process—it’s worth it! (And if you're in the market for a mixer, I love this one because it's a BIG bowl, Fun Colors and it has Power)

2. Add the Flavor and Slowly mix in the vanilla, corn syrup, and white food coloring. The mixture should become glossy and fluffy.

3. Incorporate the Sugar. Add powdered sugar a little at a time. Start with half the bag, and mix until incorporated. Add a tablespoon or two of warm water if the mixer struggles. Alternate between sugar and water until everything is combined.

4. Perfect the ConsistencyFor transfers, you’ll need a thick consistency. Your icing should be firm but smooth enough to flatten slightly with a tap of the tray or a scribe tool. The thicker the icing, the faster your transfers will dry and the better they’ll hold their shape.

Pro Tips for Perfect Transfers

• Thick is Key: Transfers require a thicker icing than general decorating. Keep your icing as thick as possible while still workable. You’ll thank yourself when your transfers dry faster and maintain crisp edges.

• Work Smart: Use a projector or printed templates beneath parchment paper. Pipe directly onto the guides for flawless shapes every time.

• Dry Time: Allow transfers to dry completely (overnight is ideal) before peeling them off the parchment paper. A food dehydrator can help speed up the process.

• Storage: Keep your dried transfers in an airtight container away from moisture. They’ll last for weeks, so you can prep ahead of busy holiday seasons.

Why I Love This Recipe

This icing is the perfect balance of structure and flexibility. It stays stable through piping and drying but is forgiving enough to adapt to different designs. Whether you're making teeny stars or elaborate flowers, this is your go-to.

 

So, grab your favorite piping bags and let’s get those transfers popping! And remember: patience and practice make perfect—along with a little tapping of the tray. 😉

 

Feel free to test the recipe and let me know how it goes! I’d also love to see your finished transfers. Share them on Instagram and tag me—I might feature your creations!