Royal Icing Recipe

Royal Icing is a white icing which quickly hardens and is used for cakes and cookie frosting. It is very easy to make this icing and takes a few minutes if you have the ingredients handy. Royal icing is prepared using two methods, one using egg whites and the other using meringue powder. If you do not want to use raw egg whites, you can use pasteurized egg whites available at store or just the meringue powder method. You can make decorative flowers and other figures using this icing.

If you want to decorate your cookies using Royal Icing, you need to prepare two different consistency of icing. One for piping and the other for flooding. When you pipe a border around the edge of a cookie it is easy to fill icing inside (flooding). So for piping we need a thicker icing compared to the flooding. Let’s see how to make Royal Icing.

Royal Icing Using Egg Whites:

• 2 large egg whites (or 2.5 oz Pasteurized egg whites)
• Confectionery sugar – 3 cups
• Lemon juice – 2 tsp
• Vanilla essence – 1 tsp

Method of Preparation:

1. In a mixing bowl, beat the egg whites, vanilla essence and lemon juice using a hand mixer or an electric mixer until foamy.
2. Gradually add confectionery sugar and mix at low speed until fully combined.
3. Increase the speed and beat it until smooth and creamy.
4. Stop beating and check the consistency. Icing has to be creamy. When you lift the beater, the icing remains on the surface for a few seconds before falling. Neither too thick nor too thin.
5. If it is runny, add more confectionery sugar and beat.
6. Store it in an air tight container or wrap it with a plastic wrap as it becomes hard quickly.