Royal Icing

About Royal Icing

Royal icing is a baker’s best friend for decorating cookies, cakes, and other sweet creations.

Made with just 2 ingredients, royal icing is as versatile as it is elegant, perfect for everything from festive holiday cookies to delicate cake details.

Start with the base recipe then adjust the texture according to how you want to use the icing.

With its smooth texture, quick-drying finish, and ability to hold intricate designs, this icing transforms simple treats into works of art.

Ingredients

Ingredient Notes

• Egg Whites – Because Royal Icing is not cooked, it’s safest to use pasteurized egg whites to make the frosting. Frozen Pasteurized egg whites are sold in cartons in most markets. You can also use pasteurized in-shell eggs for this recipe.

• Combine the egg whites and powdered sugar in a mixing bowl fitted with the beater.
• Mix on medium speed until the ingredients come together.
• The icing will start out very soft and not very white in color.
• Whip the icing on high speed until the texture of the frosting becomes light and the color is bright white.

• If you want to use the royal icing to frost a cake, pipe flowers or decorate a gingerbread house switch to the whisk.
• Whisk the frosting until it’s very light and forms stiff peaks. Use immediately.

• To pipe intricate decorations on a fondant covered cake or to outline sugar cookies for decorating, use the royal icing as soon as you mix it.
• The frosting will be stiff enough to hold it’s shape when piped.
• To “flood” the cookies for decorating, remove a small portion of the royal icing and put it in a separate bowl. Color the frosting as desired then add a few drops of water to thin the icing so it “flows” when it’s piped into the outline.

• To frost a Christmas Fruitcake with royal icing, first cover the cake with marzipan. Whip the royal icing with a whisk until it is very light and fluffy. Use it to frost the cake immediately.
• The same type of frosting can be used to decorate a Gingerbread house to create a snowy winter scene.
• Whipped royal icing is also used for piping roses and other flowers.

Storage

• Keep the bowl of icing covered with a damp paper towel to prevent the surface from drying out.
• You can wrap the bowl in plastic and store it in the refrigerator for a week.
• To keep the tip of your piping bag from clogging with dried royal icing, wrap the tip in a damp paper towel when you’re not using the bag. The entire bag with the paper towel can be wrapped in plastic and stored in the refrigerator between uses.