Royal Icing Recipe – 5 Recipes
Royal icing recipe is a quick and easy frosting 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.
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. In fact, many people also use it to decorate their gingerbread house. 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.
Step-by-step: 5 Royal icing recipes
1. Easy royal icing recipe with raw egg whites
- Add all the ingredients to the mixing bowl of a stand mixer with the paddle attachment. Mix on medium for about ten minutes. If necessary add more powdered sugar until you get the desired consistency.
- Once ready, you can use it just as regular royal icing, adding 1/2 teaspoon of water as needed.
- Use fresh, leftover can be kept in the refrigerator for about 3 days. Bring back to room temperature and stir well before using.
2. Royal icing recipe with meringue powder
- Place meringue powder and salt in the mixer bowl with the paddle attachment.
- Add half of the sugar in to the mixing bowl. I prefer to sift them together so there are no lumps.
- Add the water – Start the mixer on low speed.
- Once all the sugar has incorporated, turn the mixer up to medium speed 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 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 peaks 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 speed.
- Once all the sugar has incorporated, turn the mixer up to medium speed 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 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 peaks 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.
- In a bowl, combine light corn syrup, water, and lemon juice – and set aside.
- Sift the powdered sugar to prevent lumps.
- In a large 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 gel food coloring 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 icing – How to test icing consistency
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 powdered sugar in your recipe. You need to use more egg whites or meringue powder next time.
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Frequently asked questions
Royal icing can be stored in the fridge for up to 2 weeks. Make sure to cover it properly on the top with cling wrap touching the surface in an airtight container. When you take it out you will need to mix it thoroughly again if separated.
Royal Icing is meringue-based. So, usually, it does not take long to dry. After you pipe, it takes about 15 to 20 minutes. Often, by the time you finish a few steps, you can go back to the first and continue piping if you need to.
You can but only after they are completely dry. While it starts drying after about 15 – 20 minutes, the inside is still wet. It takes a good few hours (overnight) to dry completely.
Yes, you can and I have given you the detailed instruction above in this post. Often, a fruit cake is brushed with apricot jam then covered with marzipan, which is left to dry completely. Once the marzipan dries, you can cover it with royal icing. Glycerin is added to royal icing and I have given you the details above.
Usually, we use sugar cookies to decorate with royal icing. Look for a sugar cookie recipe that does not spread too much and holds its shape without rounded corners. You can also use it to decorate gingerbread cookies. I have 6 cookies recipes that are very popular and perfect for decorating.
Best Vanilla Sugar Cookies,
Chocolate Sugar Cookies
No Spread Gingerbread Sugar Cookies
No Spread Sugar Cookies
No-Chill Sugar Cookies
Eggless Sugar Cookies
Eggless Chocolate Sugar Cookies
Gluten-Free sugar cookies (Rice flour sugar cookies)
Royal Icing Recipe – 5 Recipes
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.
Video
Ingredients
- 2 Egg whites
- 1 tbsp Lemon juice
- 4 cups (480 g) Confectioners sugar
- 1 tsp Vanilla extract clear or almond extract
- 3 tbsp Meringue powder
- 3 cups (360 g) Confectioners sugar
- 4 tbsp ( ) Warm water
- 1 tsp Vanilla extract clear or almond extract
- 1 tsp Light corn syrup
- 2 tbsp Egg white powder
- ½ tsp Salt
- ¼ tsp Cream of tartar
- 4 tbsp Warm water
- 3 cups (360 g) Confectioners sugar (Icing sugar/Powdered sugar)
- 1 tsp Vanilla extract clear or almond extract
- 3 tbsp (22 g) Cocoa powder
- 2 tsp Black food color gel
- 2 cups (240 g) Powdered sugar
- 1 tsp ( ) Lemon juice
- 2 tbsp ( ) Light corn syrup
- 3 to 4 tbsp water more for consistency
- 6 tbsp Chickpea brine canned
- 2 cups (240 g) Powdered sugar
- ½ tsp Lemon juice
- 1 tsp Glycerine
- ½ tsp Vanilla extract
- ¼ tsp Almond extract
Method
- Take all the precautions regarding grease as above then continue.
- Add all the ingredients to a mixing bowl with a 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.
- Place (dry ingredients) meringue powder (or egg white powder, cream of tartar and salt) in a mixer bowl with a 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 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.
- 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.
- 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.
- 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 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.
Notes
- 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.
- Use a paddle attachment, not a whisk attachment.
- 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 be set correctly.
- 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 a sponge and crusty.
- 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.
- Before you fill the piping back – spread the icing with a spatula in the bowl. This will take care of air pockets.
- When you pipe the icing, use a toothpick to prick air bubbles. If not, they will be holes in the finished cookie.
- If you need white royal icing, add white food color gel. Because although royal icing looks white, once it dries it looks off-white or cream shade. A tiny drop of blue added to white will give you pure white icing.
- Even if you use one icing for flooding and filling always outline the cookie first. This will help keep the icing from flowing out.
- 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.
- 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.
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.
Equipment you will need
Nutrition
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I’ve tried a lot of royal icing recipes over the years and this consistency worked really well for cookie decorating. Easy to adjust too.
That’s exactly what you want with royal icing — reliable and easy to work with. Glad it worked well for you!
Thank you for explaining the coloring properly. I’ve struggled getting true black icing before without using half a bottle of food coloring.
That’s exactly the challenge with black icing! So glad the tips helped you get a better result.
why give the recipes without the amount of ingredients
Michelle. The full list of ingredients with amounts are in the recipe card!!
Can I use RI transfers on buttercream on cupcakes or cakes?
RI will melt with moisture from the buttercream.Thanks
Hi Veena ,
I want to try and make drop flowers with royal icing but I don’t get pasturised egg or egg powder or meringue …. how can I make the RI ?
Please guide me.
You can buy meringue powder from any cake decorating store or online, Gayathri
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
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
Thank you for the prompt reply. I will give this a go as soon as I can. Thanks
Hi! Can I use this to stencil design on white chocolate ganached cake?
Yes, make sure to chill the ganached cake well.
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 .
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.
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?
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.