Royal Icing Recipe
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
- 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
- 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.
- 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.
- This one is thick enough to hold it’s shape so that you can write letters and messages with it on your cookies
- 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!