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.
Raul Cronin
Apr 21, 2025This icing was perfect for my gingerbread house! It held everything together beautifully.
Stan Brakus
Nov 22, 2024My cookies look professionally decorated thanks to this recipe! So easy to follow.
Zackery Ritchie
Apr 30, 2024Be careful not to overbeat the icing, as it can become too stiff and difficult to work with.
Magali Kemmer
Nov 20, 2023Next time I'll try adding a little corn syrup for extra shine.
Anderson Dach
Aug 3, 2023Great recipe! Easy to customize the consistency. Thanks!
Bud Spinka
Jun 10, 2023The lemon extract adds a lovely subtle flavor that complements the sweetness of the sugar.
Joanny Batz
Feb 3, 2023I doubled the recipe and still ran out. Make more than you think you need!
Dennis Little
Jul 6, 2022I found that using meringue powder instead of egg whites gave me a more stable icing, especially in humid weather.