Royal Icing

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So easy to make and the kids love it. : so easy to pipe on to the sugar cookies. Thanks for the great recipes.

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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.

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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!!

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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!

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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!

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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.

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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!

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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 voilá!

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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.

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this icing is extremely easy and very tasty!