Royal Icing Recipe
This Royal Icing Recipe creates a dreamy, no-bake, sugar-based frosting that dries hard enough for intricate cookie decorating yet stays smooth for gorgeous cake decoration.
Ingredients
- 3 cups powdered sugar sifted (King Arthur or Domino)
- 2 large egg whites at room temperature* (or 4 tablespoons meringue powder + 6 tablespoons warm water)
- 1/2 teaspoon cream of tartar stabilizes and prevents sugar crystallization
- 1 teaspoon pure vanilla extract (or almond extract for a nutty twist)
- 2-3 tablespoons warm water as needed for piping consistency
- Gel food coloring (Americolor or Wilton) for tinting
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine egg whites (or meringue powder mixture) and cream of tartar. Start on low speed to foam up the whites gently.
- Gradually add sifted powdered sugar one cup at a time, mixing on low until sugar is absorbed—stop and scrape sides with a spatula to ensure even blending.
- Increase speed to medium-high and whip for 4–5 minutes until glossy stiff peaks form. You’ll know it’s ready when the frosting holds its shape like a firm marshmallow.
- Add vanilla extract and mix on low for 30 seconds, then test consistency by dragging a spoon through the icing—aim for a slightly wet ribbon that disappears in 10–15 seconds. Adjust with water or extra sugar as needed.
- Divide icing into small bowls and tint with gel food coloring, stirring until fully blended. For deep hues, add color drop by drop. Transfer icing to piping bags for decorating.
Notes
If you’re uneasy about raw egg whites, meringue powder is a shelf-stable alternative used by professional bakers. Always choose pasteurized eggs when possible for safety.
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