Royal Icing Recipe - 5 Recipes

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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.

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If you've made icing before, then you know that it can be both fun and frustrating. The same with royal icing. If you make it right, you will enjoy decorating each and every cookie or cake. And, if not, you could be spending all night struggling to decorate.

Did you know that decorations made with royal icing 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 is to get the recipe and consistency right.

While there are many recipes out there, there is usually only one that works best for you. The recipes in this post are the ones that work for me. For many years, I used the recipe that uses raw egg whites before I switched to 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.

Royal icing recipe and fat/grease

• The royal icing will break down with grease. So, before you start, ensure that your mixing bowl and the utensils that you use to make your icing are all grease-free. Her's what I do.
  • I wash my mixing bowl and paddle attachment with warm water.
  • Then, I take a paper hand towel, add a few drops of white vinegar on the towel and wipe the bowl dry.
  • I do this even when I am making my Pavlova or meringue cookies.
• If you are making RI with raw eggs, you want to ensure that you separate the egg whites from the yolks carefully, and one at a time. If you have the slightest trace of egg yolk in the egg white, do not use it. Save it for something else. Egg yolk is fat. So, any fat in the egg white from the yolk will prevent the meringue from whipping up.

5 Recipes for royal icing (pin)

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1. Royal icing with raw egg whites

• Add all the ingredients to the mixing bowl with the 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 ½ 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.

2. Royal icing recipe with meringue powder

• Place meringue powder and salt in the mixer bowl with the paddle attachment.
• Puls half of 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 has incorporated, turn the mixer up to medium and continue mixing for about 5 minutes until you have a gooey consistency.
• Next, add the remaining sugar.
• Check to see if you need more water, do not add more than ½ 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.

3. Royal icing recipe with egg white powder

Meringue powder is usually found in cake decorating stores and already contains cream of tartar and salt to make it more stable for Royal Icing. But if you cannot find it, and don't want to use raw eggs, you can buy the egg white powder from your regular grocery store and add the remaining ingredients as I have given below in the recipe card.

• Place meringue powder and salt in the mixer bowl with the paddle attachment.
• Puls 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 has incorporated, turn the mixer up to medium and continue mixing for about 5 minutes until you have a gooey consistency.
• Next, add the remaining sugar.
• Check to see if you need more water, do not add more than ½ 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.

4. Eggless royal icing recipe

This is the same sugar glaze we use to top our bundt cakes and loaf cakes. Yes, it also makes the perfect icing for decorating cookies.

• Combine light corn syrup, water, and lemon juice - and set aside.
• Sift the powdered sugar to prevent lumps.
• In a bowl large enough to mix, combine the powdered sugar and light corn syrup mixture.
• Combine until smooth and syrupy consistency - if necessary add 1 to 2 tbsp more water (it's best to add 1 tbsp at a time). Also, note that adding color will thin the icing as well.
• You can use it immediately or store this in an airtight container.
• You can use this icing to flood cookies as well as glaze cakes.
• This icing will stay in the fridge for up to 3 days.

5. Vegan (eggless) royal icing with chickpea brine

• Combine chickpea brine (water), lemon juice and powdered sugar in an electric mixer with the whisk attachment.
• Start whipping on medium-high speed until the mixture becomes thick and glossy, similar to a meringue.
• Add the glycerine, vanilla and almond extract.
• Continue to whip until you have a thick royal icing - about 5 to 8 minutes.
• Transfer to an airtight container, cover with a plastic wrap touching the surface.
• This royal icing will keep in the fridge for up to 5 days.

Black royal icing

• In any of the above recipes - just replace powdered sugar with an equal amount of cocoa powder.
• Add black food color gel at the end of the mixing process.

Covering an entire cake with royal icing

The above recipe dried hard like candy and cannot be used to cover the cake.
If you 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 dries hard when it 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. It can also be kept in the fridge for up to 2 weeks.
• Royal icing decorations last forever if stored properly. Humidity does reduce its shelf life. So, if you do have spare leftover royal icing from your cakes, don't throw it away. You can make drop flowers, which are really easy to make and are great to add a little life to any simple cake.

Know your  RI - How to test royal icing recipe

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, it means your RI is weak with too much water.
• And, if it is crusty - turns to a powdery mess, then it means you have too much powedered sugar in your recipe. You need to use more egg whites or meringue powder next time.

Tips for making Royal Icing

1. Always SIFT your powdered sugar before making royal icing. Otherwise, it will clog in your piping bag. Nothing is more frustrating than a clogged piping tip.
2. Use a paddle attachment, not a whisk attachment.
3. Even if you need a soft consistency icing for flooding, you must first make the royal icing, then bring it to a soft consistency. Otherwise, the icing will not set correctly.
4. If you overmix the royal icing on high, you will incorporate too much air into the icing. This will make piping difficult. The dried icing will look like sponge and crusty.
5. Royal icing takes color very well. So, use very little at a time. Start with a little on a toothpick, then add more as necessary.
6. Before you fill the piping back - spread the icing with a spatula in the bowl. This will take care of air pockets.
7. When you pipe the icing, use a toothpick to prick air bubbles. If not, they will be holes in the finished cookie.
8. If you need white royal icing, add white food color gel. Because although royal icing looks white, once it dries it looks offwhite or cream shade. A tiny drop of blue added to white will give you a pure white icing.
9. Even if you use one icing for flooding and filling always outline the cookie first. This will help keep the icing from flowing out.
10. Never overflood the cookies. While it may appear ok when you just pipe, as the icing spread it will flow over the edges. Use a toothpick or scriber to spread the icing evenly rather than over flooding.
11. While royal icing can start to dry in 15 to 20 minutes, the inside takes longer to dry. Give your cookies a good 24 hours to completely dry before you stack them.

Frequently asked questions

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This week's Tip Thursday was Royal Icing Basics (pin)

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