Royal Icing

This simple Royal Icing recipe is one you’ll want to save and keep forever. It’s a classic icing that sets up nicely and is perfect for detailed confectionary decorating!

I primarily use this icing recipe during the Holiday season, when we are baking up lots of treats and memories. This frosting can be piped on and sets up smoothly and firm, making it perfect for holding candies and sprinkles in place. Since it firms up so nicely, you can easily stack treats if needed.

My most important Royal Icing Tips

• Allow the eggs to come to room temperature before separating and mixing.
• Do not get ANY egg yolks in the whites…this will make it difficult to firm up the egg whites.
• Be sure to take enough time to whip the egg whites until nice and firm. No shortcuts here.
• While decorating, keep the bowl of extra frosting covered with a towel. This will keep it from hardening.

Add as much or as little water as needed to get your icing to the right consistency. It should whip up to form stiff peaks, holding it’s shape. It will have a beautiful glossy sheen to it.

Print Recipe

Royal Icing

This simple Royal Icing recipe is one you'll want to save and keep forever. It's a classic icing that sets up nicely and is perfect for detailed confectionary decorating!

Cook ModePrevent your screen from going dark

Prep Time1 hour hr

Cook Time10 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: royal icing, royal icing recipe

Servings: 24 servings (2 pounds of icing)

Calories: 150kcal

Author: Heather Thomas, That Bread Lady

Ingredients

• 4 egg whites room temperature
• 2 teaspoons cream of tartar
• 2 pounds powdered sugar
• ⅓ – ½ cup water

Instructions

• About one hour before mixing, take eggs out of refrigerator and allow to come to room temperature. 
• Separate eggs, reserving the egg whites and discarding the egg yolks. 
• In a mixing bowl, whisk together the egg whites and cream of tartar, until just combined.
• With an electric hand mixer, or stand mixer, whisk the egg whites and cream of tartar on high speed until it stiffens and forms peaks. This step may take 3-5 minutes. 
• Gradually add about half of the powdered sugar and let combine. Add 3-4 Tablespoons of water and mix well. Continue to add powdered sugar and 1-2 Tablespoons of water alternately as needed to get the right consistency. Use the complete 2 pounds of powdered sugar and adjust the water accordingly. Icing should not be runny but should be soft enough to pipe onto baked treats. When done mixing, the icing should hold it’s shape around the wire beater, forming stiff peaks.
• Use Icing in pastry bags with smaller tips. When decorating, the icing will set quickly, so top with any candies or sprinkles while the icing is still wet.
• Store in a covered container in refrigerator for up to one week. 

Notes

1. To bring eggs to room temperature more quickly, place whole eggs in warm water and let sit for 10-15 minutes. 
2. Be sure to cover any frosting you have in a bowl, while decorating. This will keep it from hardening. 

Tried this recipe?Mention @thatbreadlady or tag #thatbreadlady

Nutrition

Calories: 150kcal | Carbohydrates: 38g | Protein: 1g | Fat: 0.01g | Sodium: 9mg | Potassium: 50mg | Sugar: 37g | Calcium: 1mg | Iron: 0.04mg