Royal Icing

Total Time:
7 min
Prep:
7 min

Yield:
3 1/2 cups
Level:
Easy

Ingredients
  • 3 ounces pasteurized egg whites
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
Directions

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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4.6 121
I cut the recipe in half because I wanted to make a quick royal icing to make flowers and I love this recipe it came out great! The consistency is awesome. I used 2 egg whites, 2 cups of confectionery sugar and 1/2 teaspoon of vanilla extract. item not reviewed by moderator and published
Make sure not to add the sugar too late. First batch I added the sugar just as it started to turn white and it never formed peaks. Next batch I added the sugar as soon as I saw bubbles forming and it turned out perfect. It does take awhile to set up, I'm not sure what the others are talking about with it hardening quick. We had time to icing all of our cookies and decorate them, and this was at kid speed, as it was my husband myself and our three kids decorating. I was worried after reading some of the reviews that we wouldn't have time, but they are all iced and it's still not hardened all the way. item not reviewed by moderator and published
This recipe was easy to make and tasted great! When the recipe says to beat it at high speed- it means high speed! Beat the heck out of it to get those stiff peaks! My only other suggestion is if you want to add sprinkles or anything on top of the icing, do so immediately. The icing hardened very quickly- which was great, but just had to be quick with my other decorations. item not reviewed by moderator and published
I've been using this recipe for years and love that it turns out every time and is very yummy.This is the first year I've used a stand mixer to make it and of course it's even easier! I do use Almond extract instead of vanilla. item not reviewed by moderator and published
I looked through quite a few recipes for royal icing before deciding on one. I went to the store and my store did not carry meringue powder. I called my boyfriend and he found this recipe, so I bought the ingredients. I've never made royal icing myself before, but I know how it's supposed to turn out. This recipe works great if you follow the directions. Easy to add color, decorate, and think or thicken. (Add more sugar to thicken. Add milk or water to thin.) The icing dries quickly so make it right before you are going to use it. Super fast and easy. Love this recipe! item not reviewed by moderator and published
Way, Way too thick. Make sure that if you intend to use this recipe for cookies, and you like the flooding method, that you add 3 tb of water at the end of your mixing cycle. This is a pretty simple step that should be added into the actual recipe as a sidenote, especially to help beginners. item not reviewed by moderator and published
Way, WAY too thick. The recipe listed says 3 oz of egg whites, but they're assuming you're using the thin cartoned kind. Watch the video: you need 4 egg whites (which is about 6 oz). The website should definitely be clearer. Who measures eggs in ounces anyways? item not reviewed by moderator and published
Love the reviews!! Can cookies be frozen with this icing on them? item not reviewed by moderator and published
It took 4 tries, but it finally worked. A big THANK YOU to tlord_verminaard and indigold_3 who pointed out the need to "beat the heck" out of it. It was very stiff, but a wee bit of milk got it to the consistency I needed. I'm giving it three stars, though, because I had to go to the reviews to learn how to do it properly - the video and instructions weren't enough. item not reviewed by moderator and published
Fantastic recipe! Easy breezy and perfect. Outlined a gazillion snow flake sugar cookies with ease. One can add any flavor extract...lemon, vanilla, butter, etc. And one can play around with consistency by adding confectioner's sugar slowly. If too thick, thin out with more of the beaten pasteurized egg. Thank you so much for posting this royal icing recipe. Happy New Year!! item not reviewed by moderator and published

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