Royal Icing

Royal Icing
  • PREP TIME
    10 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    10 mins
  • SERVING
    32 People
  • VIEWS
    853

Transform your baked creations into edible works of art with this classic Royal Icing. This pristine white icing, crafted from the simplest ingredients, sets to a smooth, hard finish, making it ideal for intricate decorating and lasting impressions.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Protein
    1 g
  • Sodium
    7 mg
  • Sugar
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Gather all ingredients and ensure your mixing bowl and whisk are impeccably clean. Any trace of grease can hinder the icing's ability to stiffen. (5 minutes)

Image Step 02
02 Step

Recipe View In a large glass, metal, or ceramic bowl, beat the pasteurized egg whites with an electric mixer at high speed until they become foamy and form soft peaks. (3-5 minutes)

Image Step 03
03 Step

Recipe View Gradually add the sifted confectioners' sugar, one cup at a time, while continuing to beat on high speed. Incorporate the lemon extract (or vanilla). (2-3 minutes)

Image Step 04
04 Step

Recipe View Continue to beat the icing on high speed until it is thick, glossy, and forms stiff, unwavering peaks when the whisk is lifted. This may take several minutes, so be patient. (5-7 minutes)

Image Step 05
05 Step

Recipe View Test the consistency: for outlining cookies, the icing should hold its shape; for flooding, it should be slightly thinner and self-leveling. Adjust the consistency by adding more confectioners' sugar for a thicker icing or a tiny amount of water (a few drops at a time) for a thinner icing. (2 minutes)

Image Step 06
06 Step

Recipe View Transfer the royal icing to piping bags fitted with your desired tips. Keep the piping bags covered with a damp cloth or paper towel to prevent the icing from drying out while you work.

Image Step 07
07 Step

Recipe View Use immediately to pipe intricate designs, flood cookies, or create stunning decorations. Let the decorated items dry completely at room temperature for several hours, or preferably overnight, until the icing is hard and set.

For a smoother icing, sift the confectioners' sugar twice.
If the icing becomes too thick, add a few drops of water at a time until you reach the desired consistency.
If the icing becomes too thin, add more sifted confectioners' sugar, a tablespoon at a time, until you reach the desired consistency.
Store leftover royal icing in an airtight container in the refrigerator for up to 3 days. Rewhip before using.
Food coloring can be added to create vibrant and personalized designs. Use gel food coloring for the best results, as liquid food coloring can alter the consistency of the icing.

Candace Bauch

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 284 Ratings)
Total Reviews: (8)
  • Raul Cronin

    This icing was perfect for my gingerbread house! It held everything together beautifully.

  • Stan Brakus

    My cookies look professionally decorated thanks to this recipe! So easy to follow.

  • Zackery Ritchie

    Be careful not to overbeat the icing, as it can become too stiff and difficult to work with.

  • Magali Kemmer

    Next time I'll try adding a little corn syrup for extra shine.

  • Anderson Dach

    Great recipe! Easy to customize the consistency. Thanks!

  • Bud Spinka

    The lemon extract adds a lovely subtle flavor that complements the sweetness of the sugar.

  • Joanny Batz

    I doubled the recipe and still ran out. Make more than you think you need!

  • Dennis Little

    I found that using meringue powder instead of egg whites gave me a more stable icing, especially in humid weather.

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