4 Min Read

Royal Icing is the perfect decorative icing for cookies, gingerbread houses, and other pastries.

Known for its smooth finish and versatility, it dries hard to create a beautiful, professional-looking finish.

This easy-to-follow Royal Icing Recipe ensures a perfect consistency every time, making it ideal for both intricate piping and flooding.

Whether you’re a baking novice or an experienced decorator, mastering this icing will elevate your baked creations to a new level of artistry.

Enjoy decorating your treats with this classic and elegant icing that’s as delicious as it is beautiful.


  • 3 large egg whites
  • 4 cups powdered sugar, sifted
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract (optional)


In a large mixing bowl, beat the egg whites and lemon juice until frothy using an electric mixer.

Gradually add the sifted powdered sugar, one cup at a time, while continuing to beat at low speed.

Increase the speed to high and beat the mixture until it forms stiff, glossy peaks.

This should take about 7-10 minutes.

If desired, add the vanilla extract and beat until incorporated.

Divide the icing into separate bowls and add food coloring if desired.

Mix until the color is evenly distributed.

Adjust the consistency as needed by adding a few drops of water to thin the icing or more powdered sugar to thicken it.

Use the royal icing immediately for decorating, or store it in an airtight container with plastic wrap pressed directly onto the surface to prevent it from drying out.

Nutritional Facts

  • Serving Size: 1 tablespoon
  • Calories: 30
  • Total Fat: 0g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 0mg
  • Total Carbohydrates: 8g
  • Dietary Fiber: 0g
  • Sugars: 8g
  • Protein: 0g


1. Can I use meringue powder instead of egg whites?

Yes, you can substitute 4 tablespoons of meringue powder and 1/2 cup of water for the egg whites in this recipe.

2. How can I store leftover royal icing?

Store any leftover royal icing in an airtight container with plastic wrap pressed onto the surface. Keep it in the refrigerator for up to one week.

3. How can I adjust the consistency of royal icing?

To thin the icing, add a few drops of water at a time until the desired consistency is reached. To thicken, add more powdered sugar.

4. Can royal icing be frozen?

Yes, you can freeze royal icing. Place it in an airtight container and freeze for up to three months. Thaw it in the refrigerator before using and re-whip if necessary.

5. Why does my royal icing have a dull finish?

A dull finish can occur if the icing is overmixed or if it is exposed to high humidity. Ensure you mix until just combined and store in a cool, dry place to maintain a glossy finish.

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