Real Recipes From Real Home Cooks ®

royal icing

★★★★★ 3
a recipe by
Courtney Bailey
Jackson, MI

There are lots of great recipes out there for royal icing. This one is my favorite and one that I have tweaked a lot to make it just what I wanted. I hope you have as much success with this recipe as I have. Enjoy!

Blue Ribbon Recipe

Royal icing sounds intimidating, but it's easy to make with simple ingredients. If you have a stand mixer, the whisk attachment does all the work. There is no meringue powder in this recipe, egg whites are used instead. This is the type of icing piped onto cutout cookies or even to put together gingerbread houses. Prepare a batch of royal icing to up your cookie decorating game.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 24-30
prep time 20 Min
method No-Cook or Other

Ingredients For royal icing

  • 2 lg
    egg whites
  • 2 tsp
    lemon juice, fresh
  • 3-4 c
    confectioners' sugar
  • 1 tsp
    whole milk

How To Make royal icing

Test Kitchen Tips
Since there are raw eggs in this recipe, make sure to purchase store-bought eggs that are pasteurized. A few royal icing tips. This dries pretty quickly so keep unused portions covered. If the frosting is in a piping bag, cover the tip with a damp paper towel. Add more powdered sugar for a thicker icing and thin the icing with a little milk. Also, Courtney doesn't mention this but extracts can be added for additional flavor
  • Egg whites and lemon juice in a bowl.
    In a large mixing bowl, add the separated egg whites and 2 tsp lemon juice.
  • Slowly whisking egg whites.
    Slowly mix with a wire whisk.
  • Slowly adding powdered sugar.
    Add the powdered sugar 1 cup at a time until you reach the desired consistency.
  • Powdered sugar whisked into the egg whites until fluffy.
    Mix on medium speed until well blended.
  • Tinting the royal icing.
    To add coloring, I recommend using only gel food colors as they add brilliant color without thinning your frosting. For piping, I add all four cups of sugar and blend until stiff glossy peaks form that do not disappear into the bowl after 3-second count. If using for "flooding" or filling I only add 3 cups.
  • Adding milk to thin the royal icing.
    If you have thickened the frosting too much add the milk a small amount at a time until you achieve the consistency you're looking for.