Ultimate Recipes for Royal Icing
Royal Icing Recipe
Prep Time
10 mins
Total Time
10 mins
 

Based on ingredients available to make Royal Icing you can use

Meringue Powder

Liquid Egg Whites

Fresh Eggs ( raw or in-shell pasteurized)

Course: Dessert, Frosting
Cuisine: American
Keyword: piping royal icing, royal icing, royal icing flower, royal icing sugar cookie
Hanielas.com: Hani
Ingredients
Meringue Powder Royal Icing (make about 6 cups)
  • 4 1/2 tbsp Meringue Powder
  • 8 cups powdered sugar
  • 1 tsp cream of tartar substitute 1 tsp lemon juice
  • 1/2 cup + 2tbsp lukewarm water
  • 1 tbsp Vanilla Extract
  • 1 tsp Almond Extract
  • 1 tsp Lemon Extract
Liquid Egg Whites Royal Icing (makes about 3 cups)
  • 1/3 cup Liquid Egg Whites
  • 4.5 cups powdered sugar
  • ½ tsp cream of tartar substitute 1 tsp lemon juice
  • 1 tsp Vanilla Extract
  • ½ tsp Almond Extract optional
  • ½ tsp Lemon Extract optional
Fresh Eggs Royal Icing -(makes about 3 cups) in-shell pasteurized or raw, in-shell pasteurized eggs can be hard to find, check your local grocery store if they carry such product.
  • 3 egg, separated
  • 4 ½ cups powdered sugar
  • 1/2 tsp cream of tartar substitute 1 tsp lemon juice
  • 1 tsp Vanilla Extract
  • ½ tsp Almond Extract optional
  • ½ tsp Lemon Extract optional
Instructions
Meringue Powder Royal Icing
  1. In a bowl of your mixer whisk together water, meringue powder and cream of tartar. Add powdered sugar and mix on low speed with a paddle attachment. Mix till thick. It can take up to 10 minutes. Beat in extracts.

Liquid Eggs Royal Icing
  1. Whisk together liquid egg whites and cream of tartar. On lows speed, gradually beat in powdered sugar. Mix for several minutes, mixture will gradually thicken and become glossy. Beat till thick then add extracts. It should take about 7 minutes or so.

Fresh Eggs Royal Icing
  1. Separate egg yolks from egg whites. In a bowl of a stand mixer beat together egg whites, cream of tartar and gradually keep beating in powdered sugar. Mix on low speed till thick. Then beat in extract and continue mixing until thoroughly mixed in. Icing should be thick and glossy.

Recipe Notes

Make sure your tools are grease free. Wipe them dry with vinegar.

I generally use stand mixer to make royal icing. If using 1/2 pound batch(4.5 cups powdered sugar) you can also utilize a hand held mixer. Be sure to add powdered sugar gradually.

Once Royal Icing is prepared it can be colored, thinned down to more fluid consistency for cookie decorating. You can then fill your piping bags and decorate as desired.

If you plan on using royal icing later be sure store in an airtight container covered tightly with a plastic wrap to prevent crusting.