Royal Icing

128 Ratings
Recipe courtesy ofAlton Brown

Total: 7 min Prep: 7 min

Yield: 3 1/2 cups

Level: Easy



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


  • 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.

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Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Show: Good Eats
Episode: The Cookie Clause

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128 Ratings

Neycha Santiago
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. See All Reviews Post Review

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