3 Ways to Make Royal Icing
Here are 3 recipes for Royal Icing using meringue powder, fresh egg whites, or pasteurized egg whites from a carton.Serving size: 2 tablespoons3 cups of icing yield 24 servings and 6 cups of icing yield 48 servings
Servings: 48 servings
Calories: 60kcal
Equipment
- handheld mixer
- stand mixer
- mixing bowls
- Whisk
- spatula
Ingredients
Meringue Powder Royal Icing (make about 6 cups)
- 5 tbsp Meringue Powder 40 grams
- 7-7½ cups powdered sugar 907 grams/2lb
- 1 tsp cream of tartar
- 10 tbsp lukewarm water 150 grams (1/2 cup +2 tbsp)
- 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 from a carton 80mL
- 5½ cups powdered sugar 660 grams
- 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) used in-shell pasteurized or raw eggs , in-shell pasteurized eggs can be hard to find, check your local grocery store if they carry such product.
- 3 egg whites, (90-100grams) 90-100 grams
- 5 ½ cups powdered sugar 660 grams
- 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 Royal Icing
- 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. This can take up to 5-7 minutes. Beat in extracts.
Liquid Eggs Royal Icing
- Whisk together liquid egg whites and cream of tartar. On low speed, gradually beat in powdered sugar. Mix for several minutes; the 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
- Separate egg yolks from egg whites. In a stand mixer bowl, beat egg whites and cream of tartar until frothy, gradually beating in powdered sugar. Mix on low speed till thick. Then beat in the extract and continue mixing until fully combined. Icing should be thick and glossy.TIP: Start with a wire beater, then change to a paddle attachment once thicker.
Notes
- Royal Icing Tips
- Make sure your tools are grease-free. Wipe them dry with vinegar.
- Use a hand-held mixer or stand mixer.
- Once the Royal icing is prepared, you can color it and thin it to a more fluid consistency for cookie decorating.
- Then fill your piping bags and decorate the cookies as desired.
- If you plan to use royal icing later, store it in an airtight container, covered tightly with plastic wrap and a lid, to prevent crusting.