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Royal Icing

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  •  4.6 stars stars based on 52 reviews
  •   95% would make this again
  • Review this recipe  Read reviews
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1 pound powdered sugar
5 tablespoons meringue powder or 1/4 cup pasteurized egg whites
2 tablespoons water
food coloring (optional)

Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed. Add water drop by drop. The amount depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. Add the water slowly and do not let the mixture get runny - you will probably not use all of it. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl. If you like, you can tint the icing with a few drops of food coloring. Makes 6 cups.

Note: Note: we do not recommend using raw egg whites in this recipe because of the risk of Salmonella, especially if children, elderly, or pregnant women will be eating them.

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Reviews of Royal Icing:

1-5 of 52 reviews   Next >>

  lakesha  Dec 19, 2011
Would make this again.
fantastic! i would make it again! 5 stars

  kelly in ohio  Nov 16, 2011
Would make this again.
this is close to mine recipe, but i add tsp. of vanilla and more water. 5 stars

  A cookie baker in Texas  Nov 13, 2011
Would make this again.
Works great if mixed and beaten for the proper amount of time. I have used this recipe for years! 5 stars

  A cookie baker in Texas  Nov 13, 2011
Would make this again.
I have used Royal Icing (Wilton Recipe) for years. It works great on cookies. But, please remember, you HAVE to beat it for several minutes. If you don't, it will be too runny and it doesn't set-up. It has to be shiney in the mixing bowl, and then it's ready to use. 5 stars

  A cookie baker in Indiana  Dec 29, 2010
Would make this again.
This recipe didn't work at all. I used meringue powder and followed the directions. All I got was a bowl full of crumbs. 1 star

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