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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4.6 122
this is an amazing recipe and worked well for decorating my christmas cake  item not reviewed by moderator and published
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
This recipe is great item not reviewed by moderator and published
If your wondering what pasteurized egg white are, go to the dairy/egg section of your grocery and look for the little milk cartons with egg in them. You'll notice that it says the product is pasteurized. If you want to use regular egg whites, go for it, but you'll risk salmonella poisoning. You can also find powdered egg whites. item not reviewed by moderator and published
I have no idea what pasteurized egg whites are nor where to find them. I've already got all my ingredients for my cookies, and spent about $50 on them, I'm not about to run all around town trying to find something else. Guess I will just move on to the next recipe. I've seen royal icing recipes that just call for regular egg whites before. item not reviewed by moderator and published
Can this icing recipe be used to use with stencils on sugar cookies? Is it thick enough or does it need to be played with a little for the right consistency of stenciling? Also, how long does it keep before I have to ice it on the cookies? And how long does it take to harden? I have only a few hours in between baking and taking to someone's house, so I'm hoping I can do it. This is my first time making the icing so if any one has any tips for stenciling, that would help! item not reviewed by moderator and published
I LOVEEEEEE this easy recipe for royal icing. I use it for Anything that requires a glossy egg white icing. It is easy, it comes out beautiful and delicious. item not reviewed by moderator and published
So easy to make and the kids love it. : so easy to pipe on to the sugar cookies. Thanks for the great recipes. item not reviewed by moderator and published
This recipe worked wonderfully. I found the pasteurized egg whites in a little carton by the eggs at my grocery store. To use for a FLOODING technique, like with cookies: I added three tablespoons of water at the end and this was perfect. item not reviewed by moderator and published
Ok so this was my first time ever making icing ever (and from scratch, that's awesome! It was great! I wish there were a little more signs to look for to see if it was done correctly, but it was very simple to make and I can't wait to make more cookies to decorate. I cut a line through the icing and counted how long it took to fill back in. Twenty seconds is great if you want to use for piping and flooding, so you don't have to make 2 different consistencies. Just add a bit of water (1 tbsp at a time to get it a little less stiff if you need to. I used 12" disposable bags with plastic couplers and metal tips. Don't use an extremely skinny tip unless your icing needs are small spaces, you'll regret it because it will take forever. We made snowflake sugar cookies. I separated into 2 batches and colored one batch green and the other blue with plain old regular food coloring. The cookies were a hit and very tasty! Thanks, Alton Brown!! item not reviewed by moderator and published
This is my first time making royal icing from scratch. I've previously used merengue powder or royal icing mix, being concerned with using raw egg whites. No more! The taste, workability & results of this recipe were so much better! The pasteurized egg whites were easy to find & use. Thanks to fellow reviewers for the tips re: 3 oz = 6 tbsp = 3 med egg whites & coloring/flavoring ideas. I used this icing to build graham cracker houses to decorate Christmas Eve. The icing piped easily & smoothly with enough working time before it set, & set it did. No structural failures. Looking forwards to decorating with the icing tomorrow & trying it with AB's sugar cookie recipe. A thought on the reason this recipe might fail: egg whites are fussy about fat. Utensils must be free of fat/oil. A stand mixer definitely helps. Thanks AB, you're my go to guy! item not reviewed by moderator and published
Fantastic icing! This is my new go-to icing for decorating cookies. I love that it hardens to a clean smooth finish. I can stack cookies easily in a container and not have to worry that the icing is sticking. This is the perfect icing! item not reviewed by moderator and published
This is a superb recipe. I had to make gingerbread cookies for our PTO and never had made or used royal icing before so was quite intimidated to have this task. However, the hardest part is just getting the frosting into the bag (now I found the trick with glass and bag. For you novices, not only does the frosting taste great, but my cookies were the first ones sold. Thank you, Alton! FYI: My large eggs were about 2.5 egg whites for 3 oz and used them cold. Added more egg white to thin. item not reviewed by moderator and published
The all time best royal icing recipe I have ever made! Love the texture, as well as the taste. Will only use this one from now on. So easy to make. Used it to decorate both cookies and gingerbread houses. Works fabulously! Thank you Alton! item not reviewed by moderator and published
Rosiecola you must have done something wrong. This recipe is the bomb! Beautiful for Christmas cookie decorating! Always get rave reviews with the cookie recipe of Alton's and this royal icing! Use beautiful gel paste for coloring and voil√°! item not reviewed by moderator and published
This icing was so easy, and delicious to make. I made it with Alton's sugar cookies, and didn't have any left over! I piped the outside of the cookies, then thined the icing with a tiny bit of water, and filled in the piping. They were so cute. item not reviewed by moderator and published
this icing is extremely easy and very tasty! item not reviewed by moderator and published
This royal icing tastes really good! It was easy to color and pipe. I beat the icing right before putting it into the pastry bag. item not reviewed by moderator and published
Don't worry about "stiff peaks" just mix with the sugar until your desired consistency is reached. Too runny? More sugar. Too thick? A bit of water and mix/repeat as needed. Not rocket science just a great basic icing for Xmas cookies. item not reviewed by moderator and published
I am one of the guilty ones who rarely takes the time to give a positive review for a recipe. However Mr Brown, you nailed this one. I've been baking professionally for over 20 years and this is by far the simplest, fail-proof, easy to remember recipe for royal icing I have ever tried. Baker's tip: butter flavor with the vanilla extract gives a creamy taste to the icing. And any bakers who can not find pastuerized egg whites- slowly stir the egg whites with a whisk over a double boiler until they are warm to the touch (voila! pastuerized egg whites then proceed with recipe/process. Thanks for sharing Alton & FN! item not reviewed by moderator and published
Okay, i have never seen pasteurized egg whites. and i am staying in new zealand which makes it rather difficult to find special items. What can i do? item not reviewed by moderator and published
I used powdered egg whites/warm water, and this turned out great. For the icing a cake question, NO, you would not use royal icing to frost a cake. Royal icing dries quite hard/brittle, but it IS a great icing to use for string work, for "hair" on fondant figures or "fur" on animals. Royal icing is mostly used on sugar cookies. This recipe works well for outlining, and if you also want to flood, you simply need to thin it a bit with some water. item not reviewed by moderator and published
Ok, I'm back and made the Royal Icing with pasteurized, 100% liquid egg whites and this icing was A-mazing and was so good on his sugar cookies!! This recipe is a keeper... can't wait to make them at Christmas time. They are so pretty! item not reviewed by moderator and published
Has anyone out there tried this icing on a cake? One of my hobbies is cake decorating and I am just wondering how well it worked when you iced and piped the cake. : Any input will be helpful. item not reviewed by moderator and published
Wondered why this only had 88 reviews. It was awful. item not reviewed by moderator and published
I thought the icing was delicious my family loved it!!!!!!!!!!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Used it for my christmas cookies now using for valentines day cooked. Definitely my new go-to recipe for royal icing. Used a little water to loosen up to my desired consistency and used gel coloring to color. item not reviewed by moderator and published
It was easy to make and dried shinny on cookies. Only problem for me.... taste the power sugar to much. item not reviewed by moderator and published
it was great tasting though it was too stiff to use for piping. I added a little bit of milk to loosen it and then it was too runny for piping. very frustrating and very difficult to add food coloring to. would not make again. item not reviewed by moderator and published
it was really good. came out ok but it was just my first time making icing. awesome recipe!!! item not reviewed by moderator and published
Made it to go on Alton's sugar cookies. Turned out very yummy even though my hand mixer died three minutes into final mixing! item not reviewed by moderator and published
Very easy. I didn't have a way to measure ounces but looked it up. 6 tbsp = 3 ounces. It worked out great and made enough for 2 batches. I spread it quickly and didn't have trouble with it hardening too fast. I was able to get sprinkles to stick to it too when it is first applied before it hardened. Thanks Alton for this recipe. item not reviewed by moderator and published
Love the icing, used my stand mixer and set my timer for 7 minutes and icing came out perfect. Used with Alton's sugar cookie recipe......YUM! item not reviewed by moderator and published
Made this to ice Alton's sugar cookie recipe. Turned out awesome. Great! item not reviewed by moderator and published
PERFECT FOR COOKIES! This is so easy to make and is super shiny when it hardens. Highly recommend. I did add 1 teaspoon almond extract to add that little something to it. For those who had trouble with it being too loose, just add a little more sugar. Also, it gets stiffer as it sits. I had 10 3 year olds using it to frost cookies at a party this weekend and it was perfect! item not reviewed by moderator and published
I love Alton, but the recipe is too sweet! It also was too runny. !!!!!!!!!!!!!!!! item not reviewed by moderator and published
I followed the recipe to the letter. I used an store bought egg white mix and measured each ingredient exactly and set a timer for beating the mixture. Despite my efforts, the icing was too runny. We decorated gingerbread cookies with this and the taste was ok, but a bit too sweet. It took longer than expected for the frosting to set and it was not easy to decorate with (mostly we just spread it on vs. piping because it would run off the cookie when attempting to pipe. Not sure what went wrong (I noticed that most royal icing recipes call for lemon juice or meringue powder but this one did not , but I will be looking for a different royal icing recipe for future attempts. item not reviewed by moderator and published
Another great recipe, and perfect for Alton's Sugar Cookie recipe. I found powder food coloring online. I make it a little looser by using a little less powdered sugar. It may take a little longer to dry, but still gets hard. After I make a few colors, I use paint pallets to put a little of each color in for the kids. They use paint brushes (new, of course to paint their cookies, and they get to create their own colors as well. It is so much easier for them to control their decorating that way. We do this at my kid's holiday party, and the grown ups have fun painting cookies, too! item not reviewed by moderator and published
To nickie0109 - You can find powdered food coloring at the craft store Michael's. item not reviewed by moderator and published
This is great on altons sugar cookies! item not reviewed by moderator and published
This is the best and easiest recipe for icing for cookies. Highly recommend you try his sugar cookies. Made them yesterday, and will be making them again today for gifts. Another homerun by Alton! item not reviewed by moderator and published
I have never attempted sugar cookies before I found this recipe and it's SO easy and yummy! Friends thought I was an old pro - The icing sets up so nice and was easy to spread with a decorating knife. Since i saw the video, I've been trying to find the powdered food coloring in the test tube vials like Alton had in the cabinet, but can't seem to find that anywhere - does anyone know if it exists? item not reviewed by moderator and published
I made the icing for my homemade cupcakes. And loved it. I added a touch of green food coloring and a touch of pepperment flavoring to it. This recipe made a lot more icing than i could use. But it refergerates great.....Everyone who tried the cupcakes with this frosting loved it......I will definitly use this recipe again. This was my first recipe i used from food network.... suzie moore item not reviewed by moderator and published
I use this on sugar cookies and it is great! Alton knocks another one out of the park! item not reviewed by moderator and published
This was the perfect icing, I used it atop his sugar cookies, using this technique: http://www.browneyedbaker.com/2009/06/04/how-to-decorate-cookies-with-royal-icing/ . They came out fantastic, best sugar cookies I ever made. This will definitely be my go-to sugar cookie pairing. item not reviewed by moderator and published
Fantastic. Not too sweet -- just perfect. And goes amazingly well with his sugar cookies. Thank you for the recipe! item not reviewed by moderator and published
me and my sister made this for our cupcakes it is reall good love the icing item not reviewed by moderator and published
This was much easier than I thought it would be item not reviewed by moderator and published
this was really simple to make and fun; so much better than store bought and you can change up the flavor to whatever you want. this was my first time making icing in so far my 24 years of life... anyone can do it to the person whose icing was liquid, you really needed to keep blending it. I highly recommend using a hand blender or a stand mixer and mixing it until it becomes a little stiff. I think you needed to blend it all together for a few more minutes. fyi= 3oz of egg whites is approximately the egg whites from 3 medium sized eggs. item not reviewed by moderator and published
Great Icing! I've never been able to make pretty cookies before because my icing recipe was just milk, butter, and powdered sugar. This tastes good and looks great :) item not reviewed by moderator and published
Good. I was Yummy. item not reviewed by moderator and published
I used pasturized eggs and separated them. I used 4 egg whites to make 3 oz. ( simply guessing) Worked just fine. Couldn't find powdered food coloring so I used the liquid. It honestly wasn't that bad... Icing got slightly thinner but still very workable. Will absolutely use this recipe again. item not reviewed by moderator and published
i bought some powder which just neededto add water and it was pretty good but then i run out of powder and used this recepie. The icing was exactly the same! item not reviewed by moderator and published
can you freeze unused icing? item not reviewed by moderator and published
My daughter is in college in Manhattan and wanted to make cookies for the people at her internship. Afer previous attempts, she had been asked to not bake again, but she forged ahead. I sent her Alton's recipe for royal icing to use on her sugar cookies. she had never made any kind of icing before. She didn't have an electric mixer, so she had to whip the eggs by hand. I didn't get a single phone call asking for help. And her co-worker reviews were fantastic!! They kept asking for her recipe. The recipe was easy, perfect and the instructions were very clear. My daughter was thrilled and has a renewed confidence in her ability to bake. Thanks Alton! item not reviewed by moderator and published
What did I do wrong? =( With all the great reviews on this I feel like I have a royal icing handicap. It's too runny!! Can someone tell me what I may have done wrong? Thanks in advance for all your help!! item not reviewed by moderator and published
Wow... AB does it again. Easy recipe followed by great product. 4 tips... 1) This recipe makes a lot of icing for cookies. Next time I will reduce the egg and sugar by 1/3. 2) Separate the icing into small bowls with tight lids. My frosting is not hard even after three days in the bowls. But the stuff exposed to the the air hardens within 30 minutes. Separating also makes adding the food coloring easier. 3) I find when using dry food coloring you need roughly 3/8 of a tsp to get the colors to be really bright. 1/8 and 1/4 seem to just give pastel colors. 4) Don't forget to leave one batch of icing uncolored for "white". I ended up having to make green snow men this year. :-) item not reviewed by moderator and published
This icing is a lot like 7-minute frosting, except easier to make, and it brings the "sweetness" level of the finished cookie up to PERFECT. We spooned some into small bowls, and added coloring into each one. Spreading with spoons is easy, so is piping with a baggie. The finished taste is the best I've ever made! item not reviewed by moderator and published
I would definitely suggest using the paste or powder coloring. I looked around and found that it was cheaper and you have to use less! The colors are perfect too! Thanks for the recipe Alton! item not reviewed by moderator and published
This was a wonderfully easy, delicious recipe =) I only had three cups of powdered sugar handy in the pantry, so I only used two egg whites (but doubled the vanilla). This icing held up perfectly under stacks of gingerbread men and tasted great as well! Will definitely make again! Thanks Alton. item not reviewed by moderator and published
This recipe worked perfectly. Very easy, set up nicely. By the way, 3 oz. equals about 6 Tablespoons. Thank you Alton!!! item not reviewed by moderator and published
First of all I love love love the show. Everything is awesome and tastes great. Last year I wanted to make Christmas Cookies for Christmas. The Cookie was a failure, UNTIL I realized that you needed BOTH the cookie and icing for it to be awesome. Which is amazing because then the complete cookie isn't overly sugary like you get at the stores. Everyone ate millions of cookies. For days my kitchen was a powdery sugar mess because I had to keep up with all my family and friends requests. I had a friend come over and we iced them all together using sandwich baggies. The Icing was so amazing because it settled and looked so smooth and professional. Not to mention that they lasted forever. I kept them in a container covered as tightly as I could in foil. I was amazed. AMAZED I tell you! item not reviewed by moderator and published
Hi everybody, I'm going to make a haunted house for my sister's birthday and I need some advice from anybody. I want to know if this icing will be good to hold the house and how can I make some tombstones??? Oh, and I forgot, how can I make a haunted tree? I will appreciate any help from you guys, thanks!!!! item not reviewed by moderator and published
Thank you, Thank you, Thank you. My grandmother taught me how to make icing almost 30 years ago, i lost the recipe and have not been able to make it the way she did. She passed away a couple of years ago and no one (except you) have been able to repeat the taste. Thank you!!! item not reviewed by moderator and published
I needed an easy royal icing recipe for some decorations that I was making for some cupcakes for a Baby shower. This recipe was super easy, and it didn't take 5-7 minutes of beating for me. Mine only took 3 minutes or so. I loosened it up with water a 1/2 tsp at a time to get it to a flowable consistancy for filling in after I did my outlines on wax paper. item not reviewed by moderator and published
This recipe is great! Especially on alton's sugar cookies. Great for holidays or anytime!!! item not reviewed by moderator and published
Perfect recipe! I used 3 servings of meringue powder instead of the egg whites. I didn't have to beat it for very long, just a minute or two. The other key is to use freezer bags instead of sandwich bags, they hold up much better. This recipe is awesome! Easy to make and easy to use! My kids are 9, 7 & 3 and they had no problems at all. Thank you AB! item not reviewed by moderator and published
Great taste, great look. Had trouble piping. I used Glad storage bags as recommended, but the icing was so stiff that tiny holes were breaking in the bags causing multiple streams of icing to come out of the bags and make a mess all over. Next time I will incorporate a 1/4 teaspoon of water at a time to the finished icing in the stand mixer and pipe a small amount to make sure it's flowing smoothly. I will also abandon the bag idea altogether and use the mechanical piping systems (metal canisters and plungers rather than plastic and hands). Used on top of Paula Deen's Snowflake cookie recipe, and everyone loved the taste of both cookie and icing despite the difficulty in decorating. item not reviewed by moderator and published
I needed a quick way to dress up my cookies for my daughter's Christmas Cookie Exchange at school. This recipe did the trick. Easy to pipe...because I am no expert! item not reviewed by moderator and published
My first try at making icing and piping cookies. Thank God for my stand mixer. You really do have to beat those egg whites (I used 3) and the vanilla until frothy. Then slowly add the powdered sugar and then beat the heck out of that. The only mistake I made was with the food coloring. The directions said 24 drops to make red and green, NOT. I now have a lovely forest of pastel Christmas trees. But they do taste great and it was my first time, so I'm pleased. That same night Sandra Lee came on and said "if you want a true red or green icing, you have to use the whole bottle of food coloring". Boy could I have used that hint a few hours earlier! I'm icing thumbprint cookies today and I'm going to dump that whole bottle in. I think even with that much food coloring this icing receipe will still set up. I'll let you know. item not reviewed by moderator and published
I loved this recipe. It was so easy to make, and we had a lot of fun decorating Alton's sugar cookies, and anything else we could find..including the table. In order to figure out how many egg whites to use I got out my electronic scale. Each egg white was 1 oz, so to make the full recipe you'll need 3 egg whites. The trick to this is the stand mixer because you just need to let the mixer run, like it says. You have plenty of time to go check on the kids, let the dog out, and make sure the cat is staying out of trouble before you get to the stiff peak stage. And as I found out personally, and as many of the other reviews have suggested, the heavy freezer bags work best for piping...rather than sandwich bags. My 4 year old managed to decorate himself more than the cookie with the icing that was in the smaller sandwich bag. I look forward to using this recipe over and over again! item not reviewed by moderator and published
3 Tablespoons equals 1 egg white. 2 Tablespoons equal one once so for this recipe calling for 3 ounces that would be 6 tablespoons of egg whites. item not reviewed by moderator and published
Can anyone tell me how many eggs do you need to equal 3 oz. of egg white? item not reviewed by moderator and published
I made this icing for some sugar cookies that we made and it was really tasty! I wouldn't use this icing for piping, it was too hard to do, but it was a great spreading icing. We got a ton of compliments! item not reviewed by moderator and published
I made this icing for the Roll and Cut cookies, and did it ever turn out well! I only had one egg (white) and a fork with which to beat it, so I halved the recipe. Heh, and a good thing I did, for I ran out of cookies. A mannerly sweetness and sets well. item not reviewed by moderator and published
I used the icing for Halloween cut out cookies and it turned out great. The icing set well and the taste is great. item not reviewed by moderator and published
I think I did something wrong here. I consider myself a decent baker and this icing did not turn out right. First of all, I had not seen this episode in a while and had no idea how much "3 ounces of egg" was. I used two egg whites because one just seemed like too little for 4 cups of sugar. The icing came out more like dough and was not spreadable. So I added a little water to thin it out, but now it won't set! My cookies are currently in the freezer to see what happens... item not reviewed by moderator and published
I always wondered how they got the icing hard at the cookie shops! This icing is fabulous! It is nice to be able to decorate the cookies and then stack them without an smooshy mess! Thanks Alton! item not reviewed by moderator and published
this royal frosting recipe was quite delectable! the taste is great, & works well with any color food coloring. i used blue and its pretty :) item not reviewed by moderator and published
I think it's very interesting that Nigella has a very similar recipe for royal icing, and while people seem to be raving about this one, Nigella's is not nearly as well received. I've tried both and they're both very good but I have to say that Nigella's is a bit better. item not reviewed by moderator and published
I could never get the icing to the stiff peak stage. Suspect I didn't beat the egg whites quite enough. When icing sets up it is very hard. I think spreading a thin layer on a cookie would be better than piping it on a cookie. item not reviewed by moderator and published
I made the Royal Icing tonight to frost my Alton Brown Sugar Cookies and it worked wonderfully! It tastes awesome and makes the wonderful cookies even more tasty! I really like how it pipes out of the piping bag (or, as in my case, zip-top bag) so smoothly. Very cool! You know what my neighbors will be getting for goodies this Christmas! item not reviewed by moderator and published
I have tried a few royal icing recipes and this is my favorite. It was easy to pipe and easy to make. I added a 1/4tsp cream of tarter but that was the only thing i changed. I am throwing out my old recipe and this is going in its place. Thanks again Alton!!! item not reviewed by moderator and published
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This icing is VERY fast, extremely easy and AMAZINGLY GOOD!! item not reviewed by moderator and published
This recipe worked well even though my 13 year old and I had to whisk it all by hand! Tastes good and piped nicely. Thank you for the perfect holiday cookie icing. item not reviewed by moderator and published
it was kind of runny but other than that it was fine item not reviewed by moderator and published
Use it every Christmas and Easter for neighborhood cookies extravaganza item not reviewed by moderator and published
I love Alton, so it pains me to write this! This Royal Icing recipe would not set, and it was only with constant trips to the refrigerator that I was able to keep the icing on the cake at all. I used the remainder of the batch from frosting the cake to ice some cookies, and it held up better on them - though I suspect it was because the icing was laying on a horizontal surface of the cookie, and not the vertical sides of a cake. I still put the cookies in the refrig to make sure the icing set, just to be on the safe side. All-in-all, I think the Wilton recipe for Royal Icing is better (found on the Wilton website). item not reviewed by moderator and published
this was a very easy recipe, and it beats store icing. item not reviewed by moderator and published
This was the best recipe I have found out there for Royal Icing. Its very easy to make, and it comes out perfect every time! Thanks Alton!!! item not reviewed by moderator and published
Look in the refrigerated section next to the Egg Beaters. You will see the carton of pasteurized egg whites. item not reviewed by moderator and published
I can't believe you left a single star because YOU did not know what pasteurized egg whites were. The recipe is awesome. I give you zero stars for not doing your research and for leaving a single star because of your ineptness and lashing out at others because you made a mistake. item not reviewed by moderator and published
you bashing out great recipe for your incompetence Shame on you you are right move to next recipe and enjoy your salmonella item not reviewed by moderator and published
I believe you can add more sugar to the mix to make it thicker for stenciling. If you need some of it for stenciling and some for filling in the outline separate it so you have one stiff and one soft batch. item not reviewed by moderator and published
How do you make this into a glaze? Not put as much powdered sugar or add more liquid? item not reviewed by moderator and published
A tip I got from another biscuit maker - makes filling and cleaning icing bags easy.A large square of plastic food wrap, lay flat on counter and place icing towards an edge, roll the food wrap into a sausage shape. Twist one end around and tie in a knot, the other end you drop into your icing bag, slide through the opening of the coupler and snip off the end of the icing sausage. Then attach the nozzle and the rest of the coupler. So easy. To remove pull out and discard! item not reviewed by moderator and published
How much did you whip the whites before adding the sugar? I tried three different ways, and still wound up with a runny mess. If you were able to make this work with real eggs, I'd love to know the details! item not reviewed by moderator and published
Different sources ail give different amounts. I have seen weight references that say 1 egg white = 1 oz. and others that go as high as 1.25 oz. Same with tablespoons - some say 1 egg white = 1 Tbsp and others have it as slightly more. item not reviewed by moderator and published
I used two egg whites too--when I put them in a liquid measuring cup, it added up to three ounces. The result was the same, there was absolutely no way to pipe them as they were incredibly thick. item not reviewed by moderator and published

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