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Royal Icing Recipe

Find our royal icing recipe here, along with tips and tricks on using it with the least amount of frustration as possible!

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The Star of the Show: Royal Icing

  • 2 lbs confectioner’s sugar

  • 4 Tbsp powdered egg whites

  • 5 oz water

  • 1 Tbsp vanilla extract

  • 1/2 tsp lemon extract (optional)

 

  1. Sift dry ingredients together, then mix in wet.

  2. Mix at low speed for 3 and a half minutes. You’ll see it change from a light tan color to nearly white. The icing will be thick - this is good for piping, but you’ll need to add water to make a good consistency for flooding.

  3. Keep in an airtight container - We use a gallon Ziploc freezer bag and cut the corner off to squeeze out what we need.

  4. Store in fridge (one week) or freezer (long term).

 

We use the pasteurized powdered egg whites from www.Judeesglutenfree.com

If you prefer to use meringue powder, use 3 Tbsp in place of the powdered egg whites.

If you prefer to use fresh egg whites, use 4 egg whites and only 1 Tbsp of water.

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  • 2 lbs confectioner’s sugar

  • 4 Tbsp powdered egg whites

  • 5 oz water

  • 1 Tbsp vanilla extract

  • 1/2 tsp lemon extract (optional)

 

  1. Sift dry ingredients together, then mix in wet.

  2. Mix at low speed for 3 and a half minutes. You’ll see it change from a light tan color to nearly white. The icing will be thick - this is good for piping, but you’ll need to add water to make a good consistency for flooding.

  3. Keep in an airtight container - We use a gallon Ziploc freezer bag and cut the corner off to squeeze out what we need.

  4. Store in fridge (one week) or freezer (long term).

 

We use the pasteurized powdered egg whites from www.Judeesglutenfree.com

If you prefer to use meringue powder, use 3 Tbsp in place of the powdered egg whites.

If you prefer to use fresh egg whites, use 4 egg whites and only 1 Tbsp of water.

Getting That Consistency Right