Home > Desserts > Royal Icing Recipe

Royal Icing Recipe

Published: Updated:
This post may contain affiliate links.

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

Royal Icing Recipe

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 minutes
Total: 10 minutes
Course: Dessert
Cuisine: American
Calories: 2kcal


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


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!


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.


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!

Leave a Comment

Recipe Rating