Royal Icing Recipe – For Cakes and Cookie Decorating
Royal Icing Recipe is a quick and easy icing that dries hard. It’s very sweet because it’s mostly powdered sugar and egg whites. It has endless uses in the cake and cookie decorating world. Once you learn the right method to make it and the right consistency that works for you, it can be a fun experience.
Royal Icing Recipe – How to make Royal Icing
In this post, you will find (Save/Pin)
- Royal Icing with Meringue Powder
- Black Royal Icing
- Royal Icing made with egg white powder
- and Royal Icing made with raw eggs. (video)
- as well as how to use RI to cover a fruitcake
Royal Icing decorations can last forever if stored properly.
Humidity is its worst enemy and grease can break it down ruining all your hard work.
So the key to success with RI to get the recipe and consistency right first.
More about Royal Icing Tips can be found on my Tip Thursday – Royal Icing Basics
How to make Royal Icing Recipe – For cake and Cookie Decorating
While there are many many recipes out there….there is usually only one that works best for you. These are the ones that work for me. For many years I used the recipe made with raw egg whites before I switched to the Meringue Powder. I find working with the raw egg whites recipe the best for me so when possible I try to get pasteurized egg whites.
How to make Royal Icing Recipe, Royal Icing Recipe. Different ways to make royal icing
Royal icing will break down with grease so before you start to ensure that your mixing bowl and utensils that you use to make your icing are all grease free. I wash my mixing bowl and paddle attachment with warm water. Take a paper hand towel, add a few drops of white vinegar on the towel, use the towel to wipe the bowl dry.
Royal Icing with Egg White Powder – Progress Shots
Meringue powder is usually found in cake decorating stores and already contains cream of tartar and salt to it making it more stable to make Royal Icing. But if you cannot find it and don’t want to use raw eggs, you can buy the egg white powder for your regular grocery stores and add the remaining ingredients
While the method is the same as the video below- here are a few progress pictures of how to make it with egg white powder.
Royal Icing Recipe, How to make royal icing three different methods
Covering the Entire Cake with Royal Icing
The above recipe dried hard like candy and cannot be used to cover the cake.
If you do need to cover a fruit cake with Royal Icing. First, cover the cake with Marzipan and add glycerin to the Royal Icing.
- Add 1 tsp of glycerin to your Royal Icing for the bottom tier of the cake,
- 2 tsp of glycerin for the second tier.
- 3 tsp of glycerin for the top tier.
- If it’s a single tier cake – add 1 tsp of glycerin per cup of Royal Icing.
Uses and Storage
- Royal icing dried hard when comes in contact with air. So as soon as your icing is prepared, place it in a grease-free container that has a tight lid. Use a cling wrap/ plastic wrap and place directly over the icing to prevent any air from touching it.
- Royal Icing is best used fresh, the longer it sits around the weaker it gets. You will see the water and icing separate. Mix well before you re-use it.
- Royal icing (not made with fresh egg white) can be kept at room temperature and can last for up to a week. If kept in the fridge can be kept for up to 2 weeks.
- Royal Icing decorations last forever if stored properly. Humidity does reduce their shelf life. So if you do have spare leftover royal icing from your cakes. Don’t throw it away, make drop flowers which are really easy to make and are great to add a little life to any simple cake.
Know your RI – A Good Royal Icing is Strong and Dries Hard
- When you hold a piece of dried RI you should be able to break it into two pieces.
- If it crumbles into small pieces means your RI is weak with too much water.
- and If it is crusty – turns to a powdery mess… it means you have too much P. Sugar in your recipe you need more egg whites or meringue powder next time.
Don’t forget to save these recipes on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest
Royal Icing Recipe – Three Different Methods
Royal Icing Recipe with Raw Egg Whites
Print Pin RateDescription
Equipment /Tools
- Stand Mixer
Ingredients
Royal Icing with Raw Eggs
- 2 Egg whites
- 1 tbsp Lemon juice
- 500 grams Confectioners sugar/Icing sugar/Powdered sugar
- 1 tsp Vanilla extract clear or almond extract
Royal Icing with Meringue Powder
- 3 tbsp Meringue powder
- 375 grams Confectioners sugar/Icing sugar/Powdered sugar
- 4 tbsp Warm water
- 1 tsp Vanilla extract clear or almond extract
- 1 tsp Light corn syrup
Royal Icing with Egg white Powder
- 2 tbsp Egg white powder
- 1/2 tsp Salt
- 1/4 tsp Cream of tartar
- 4 tbsp Warm water
- 375 grams Confectioners sugar/Icing sugar/Powdered sugar
- 1 tsp Vanilla extract clear or almond extract
Black Royal Icing
- 25 grams Cocoa powder
- 2 tsp Black food color gel
Conversions - Switch between Metric & US for other measurement options
Instructions
Royal icing with raw egg whites
- Take all the precautions regarding grease as above then continue.
- Add all the ingredients to the mixing bowl with paddle attachment. Mix on medium for about ten minutes. If necessary add more powdered sugar.
- Once ready you can use it just as regular royal icing, adding 1/2 tsp of water as needed.
- Use fresh, leftover can be kept in the fridge for about 3 days. Bring back to room temperature and mix well before using.
Royal Icing with Meringue or egg white powder
- Place (dry ingredients) meringue powder (or egg white powder, Cream of tartar and salt).
- Plus half the sugar in the mixing bowl. I prefer to sift them together so there are no lumps.
- Add the water - Start the mixer on low, once all the sugar is incorporated.
- Turn the mixer up to medium and continue mixing for about 5 minutes until you have a gooey consistency.
- Next, add the balance sugar.
- Check to see if you need more water, do not add more than 1/2 tbsp at a time.
- Continue to mix for 3 more minutes.
- Add Extract and light corn syrup.
- Now turn the mixer up to medium and beat for another 2 to 4 minutes.
- Once you reach a stiff peak consistency, your royal icing is ready.
Black Royal icing
- In any recipe above - just replace powdered sugar with an equal amount of cocoa powder.
- Add black food get color at the end of the mixing process.
Recipe Notes
Consistency
It's best to add water to a small batch when you need it. If you add too much water now, you may end up having to add sugar to thicken it up again. I believe too much sugar makes the icing flaky and once dried it tends to chip off even with the slightest draft of air. No matter how soon you are going to use your RI, always transfer to a sealed bowl, covered with cling wrap.The leftovers can be stored in the fridge sealed well.
About Videos - most recipes has two videos - a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
If you love working with Royal Icing or want to grow in this field a great book to have on hand is called the Art of Royal Icing – by Eddie Spence
You can also find it on Book Depository with Free Worldwide Shipping
Are you new to cake decorating? Do you love cake decorating?
Click here to see some of my Index of all cake tutorials from basic to advance.
Stephanie
Hi. I find your site extremely helpful. I live in a humid country & struggle a lot with ganache, fondant & royal icing. I have seen wedding cakes (semolina butter cake) here covered with Royal Icing without Marzipan. Personally I haven’ tried this cuz it’s a known fact that RI & grease cannot come to contact with each other. Do you have any idea how a cake can be fully covered with royal icing? Thanks
Veena Azmanov
Hey Stephanie. Thanks, glad you find my blog useful.
You can cover a cake with Royal icing without marzipan – if you brush the cake with apricot glaze/jam – make it smooth and let it dry for a day.
This creates a nice seal and takes care of all the bumps and direct contact.
I know there are a few cake decorators that cover a cake with buttercream – let it crust then coat the cake with royal icing. So you can do it with buttercream too.
You must add glycerin in your Royal Icing so it’s not too hard to cut. About 1 tsp per cup is usually the recommendation.
Do three thin coats of icing rather than one for a more smooth finish
Stephanie
Thank you for the prompt reply. I will give this a go as soon as I can. Thanks
Allison Wall
Hi Veena,
If I were to make royal icing ahead of time , how could I store it ? I’m making it to take to a gingerbread house decorating contest this afternoon .
Veena Azmanov
Hey Allison. You can store royal icing in the fridge until you are ready to use it. Just re-mix it well again before using. However, do not place decorated cookies in the fridge. That will ruin the royal icing.
Debbie Hargreaves
Hi veena, I’ve been through the post 3 times, and I can’t find instructions on how to make royal icing with meringue powder, or how to make black icing. Am I looking in the wrong place?
Veena Azmanov
Hey Debbie. So sorry for that – I believe the new recipe card updated the system this week and took out two of the recipes from the post. Apparently, I am not allowed to add more than one recipe on a post. Anyway, I have updated the post and added all three recipes on the same card. So now you will find them on the recipe card at the bottom of the post. Thank you so much for bringing it to my attention.
Shraddha Jadhav
Wants eggless royal icing.
Veena Azmanov
Royal Icing is made with egg whites. You can try making a simple glaze icing.. just Simple Corn Syrup with a few tablespoons of water and powder sugar –
Kathleen
Hi Veena,
Thank you for the excellent tutorial.
I’m looking for a consistency of not too hard icing for my Christmas cakes. Will the glycerin help keep the RI soft on the inside and somewhat hard on the outside?
My other question is about using almond or vanilla extracts. In the pure form they contain oil, will this not alter the RI?
With thanks, Kathleen
Veena Azmanov
Hi Kathleen, Yes it suppose to keep the Royal Icing soft but not so soft too. I know some people use Lor Ann Oils which are oil based and they work! I use a water based Almond extract mostly.
neknea
how can i preserve a cake i used marzipan and royal icing to decorate.haw can i store it for use after two days.
thank you.
Veena Azmanov
You can store it on the counter top!! Never put Royal Icing in the fridge – It will break down. Always keep out on the counter top.. <3
Veena Azmanov
Yes you can sure keep it for two days on the counter top
Signsnwonders Neknea
please i want to know how i cn preserve a cake decorated with marzipan and royal icing.how long can it stay on the shell. am i suppose to keep in refridgerator?
tnx
Veena Azmanov
Royal Iced cakes can stay on the counter top for a long time. If it’s a fruit cake it has a much longer shelf life. Usually the recipe you follow will have the cake’s shelf life. Never put the royal iced cake in the fridge
Aakriti Singhal
Is der any substitute for meringue powder mam..??
Veena Azmanov
You can make the one with egg whites instead
Harsha Sanghrajka
can i have an eggless royal icing recipe please?
Veena Azmanov
Well royal icing is with eggs. I think you can use glace icing which is basically just Corn Syrup, powder sugar and a little water.
Anonymous
Is there anything you can use instead of corn syruP ????????????????
Thank you
Veena Azmanov
You can omit the corn syrup. Won’t be a problem.
Anonymous
Hi veena. I have never commented on anyones blog…EVER. this is my very first comment on any blog. I just wanted to let you know what an absolutely fantastic job you do by giving away your time and knowledge….for free. In this world we live in, nothing comes for free, usuakky people expect something in return for even the smallest thing. So in these times, to know there iare people like you
Veena Azmanov
Thank you so much. SOrry I missed your comment. Not sure how it skipped my eye. Thank you so much for your kind words.
Veena Azmanov
Poornima, Sorry the most important ingredient in Royal Icing is the Egg whites. Meringue powder is dries egg whites used as a substitute due to the fear of Salmonella.
If you do not want to use Royal Icing, use a cookie glaze, that also dries hard.
Here's how to make it — 2 cups confectioners sugar, 2 tbps light corn syrup, 2 to 3 tbsp milk or water. Mix and spread over cookies.
Poornima
Can anything replace egg in royal icing n also I do not ve access to meringue powder also…. So how do I go about it Veena.
Poornima