Looking for an amazing royal icing recipe? My royal icing recipe uses raw egg whites, but they’re pasteurized which means the egg is gently cooked so that they don’t have any nasties in them that can make you sick. Royal icing is so easy to make and is awesome for decorating sugar cookies or making royal icing decorations and sprinkles to stick on your cake!

Royal Icing Recipe

Egg and powdered sugar icing used for decorating cookies with finedetail.

Serves 30

No ratings yet

Print Recipe Pin Recipe

Prep: 10

Total: 10

Course: Dessert

Cuisine: American

Calories: 2kcal

Ingredients

Royal Icing

▢ 100 g (100 g) egg whites pasteurized (aprox. 3 eggs)
▢ 1/2 tsp (1/2 tsp) of cream of tartar
▢ 3 cups (465 g) sifted icing sugar confectioners’ , sifted
▢ 2 tbsp (2 tbsp) water to adjust consistency
▢ 1 tsp (1 tsp) vanilla extract flavouring of your choice

Instructions

Royal Icing

Place egg whites, cream of tartar, vanilla extract and icing sugar in large mixing bowl of a stand mixer. Using the whisk attachment, mix on low speed until mixture comes together. Continue mixing until mixture is smooth and uniform. You may need to scrape down the bowl to make sure everything gets mixed in properly.
You can add colour to your royal icing by using food gel, and you can flavour it by using a very small amount of liquid food flavourings.
There are several stages of royal icing consistency and each one serves a different purpose.

Stiff consistency

This consistency is what you get when you make this recipe. It’s great for piping stiff royal icing shapes like roses or shell borders. If you need to stiffen your royal icing just add more icing (confectioners’) sugar and mix until smooth.

15 second Consistency

This is the consistency you would use for things like outlining your cookies before you ‘flood’ (fill) them with a thinner royal icing.
15-second icing consistency holds its own shape, but will soften slightly, so any peaks that may show when piping will eventually smooth out on their own.
It’s called the 15 second consistency because if you run a knife through it, it will come back together and smooth out after about 15 seconds.
To thin it out to this consistency add 1 tbsp of water, test, and then add more if required.

Piping consistency

This one is thick enough to hold it’s shape so that you can write letters and messages with it on your cookies

Flooding consistency

This is the thinnest one, achieved by adding water and mixing to thin out, and is most commonly used for ‘flooding’ or ‘filling’ your cookies. It comes out super smooth. If it runs out over the barrier you’ve created with the 15 second consistency, then its too runny. Add more icing sugar!

Notes

Royal icing can be stored in the fridge, in an airtight container for up to 2 days. Cover the surface with plastic just to make sure it doesn’t crust.

Nutrition

Serving: 30g

Calories : 2kcal

Carbonhydrates: 1g

Protein: 1g

Fat: 1g

Saturated Fat: 0.1g

Polyunsaturated Fat: 0.1g

Monounsaturated Fat : 0.1g

Trans Fat : 0.1g

Cholesterol: 0.1mg

Sodium: 6mg

Potassium : 14mg

Fiber: 0.1g

Sugar : 1g

Vitamin A: 0.1IU

Vitamin C: 0.1mg

Calcium: 0.1mg

Iron: 0.1mg

Nutrition Disclosure

Gave this recipe a go?Mention @thescranline or tag #thescranline!

Royal Icing Recipe