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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!

Ingredients

Scale
  • 4 egg whites, room temperature
  • 2 teaspoons cream of tartar
  • 2 pounds powdered sugar
  • 1/31/2 cup water

Instructions

  1. About one hour before mixing, take eggs out of refrigerator and allow to come to room temperature. 
  2. Separate eggs, reserving the egg whites and discarding the egg yolks. 
  3. In a mixing bowl, whisk together the egg whites and cream of tartar, until just combined.
  4. 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. 
  5. 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.
  6. 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.
  7. 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.