Royal icing for cookie decorating is the secret weapon of cake decorators and cookie artists everywhere. This simple yet versatile icing creates a smooth, hard finish that's perfect for piping intricate details, lettering, and floodwork designs on cookies and cakes.
Traditionally made with egg whites, powdered sugar, and a touch of cream of tartar, royal icing dries to a hard consistency, allowing your beautiful creations to last.
Ingredients You'll Need
For this recipe, you'll need powdered sugar, pasteurized egg whites (or a pasteurized egg product), cream of tartar, and lemon juice. The icing creates a smooth, pipeable consistency that's perfect for intricate details, lettering, and floodwork.
How To Make Royal Icing For Cookie Decorating
While the process may seem intimidating at first, this recipe breaks down the steps into a straightforward and achievable method, ensuring flawless results even for beginner decorators.
Whisk the Egg Whites
- In a clean, grease-free bowl, using a hand mixer or stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. If using cream of tartar, add it now and continue whisking until soft peaks form.
Whisk the Dry Ingredients
- In a clean, dry bowl, whisk together the powdered sugar and cream of tartar. This helps to remove any lumps and ensures a smooth icing.
Gradually Add Sugar Mixture
- With the mixer on low speed, slowly begin adding the powdered sugar, one cup at a time. Once all the sugar is incorporated, increase the speed to medium-high and beat for several minutes until the icing becomes stiff and glossy. The icing should hold its peak when a spoon is lifted out.
Adjust Consistency
- If the icing is too thick for piping, add a teaspoon of water at a time until it reaches a pipeable consistency. If the icing is too thin, gradually add more powdered sugar until it thickens up.
- Divide the icing among bowls if desired for different colors. Add a few drops of gel food coloring to each bowl and mix until evenly incorporated. For a hint of flavor, stir in a few drops of vanilla extract or lemon juice.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this icing recipe.
- For a more stable icing and to avoid the use of raw egg whites, you can substitute meringue powder for the egg whites. Follow the package instructions for mixing the meringue powder with water to create a paste, then use that paste in place of the egg whites in the recipe.
- Get creative with flavors! Experiment with different extracts like almond, peppermint, or even coffee for a unique twist.
Tips for Success
Here are a few tips for making this royal icing for cookie decorating recipe:
- Ensure your mixing bowl and whisk are completely clean and free of any grease or oil, as this can prevent the icing from whipping properly.
- Use room temperature egg whites.
- Before decorating your cookies, test the piping consistency of the icing by piping a line on a piece of parchment paper. The ideal consistency should hold its shape without spreading. If it's too thin, add more powdered sugar. If it's too thick, add a tiny bit of water.
Serving Suggestions
Royal decorator icing is not meant to be eaten on its own, but rather used to decorate cookies, cakes, and other pastries. Use it to decorate Christmas cookies, Gingerbread men, and sugar eggs at Easter.
Storage Options
- Royal icing can be stored in an airtight container at room temperature for up to 24 hours.
- For longer storage, you can freeze the icing in an airtight container for up to 2 months. Thaw overnight in the refrigerator before using.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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Frequently Asked Questions
Absolutely! Royal icing is the perfect icing for decorating sugar cookies.
Add a teaspoon of water at a time to the icing until it reaches a spreading consistency. The icing should flow smoothly but not be runny.
Use gel food coloring for the best results. Liquid food coloring can thin out the icing, so use it sparingly. Add a small amount of gel coloring at a time until you achieve the desired shade.
More Delish Ideas
Royal Decorator Icing
Equipment
Ingredients
- 3 large egg whites at room temperature
- 4 ½ cups powdered sugar approximately 560g
- ¼ teaspoon cream of tartar
- 1 teaspoon lemon juice or vanilla extract, optional
Instructions
- In a clean, grease-free bowl, using a hand mixer or stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. If using cream of tartar, add it now and continue whisking until soft peaks form.3 large egg whites
- In a clean, dry bowl, whisk together the powdered sugar and cream of tartar. This helps to remove any lumps and ensures a smooth icing.4 ½ cups powdered sugar, ยผ teaspoon cream of tartar
- With the mixer on low speed, slowly begin adding the powdered sugar, one cup at a time. Once all the sugar is incorporated, increase the speed to medium-high and beat for several minutes until the icing becomes stiff and glossy. The icing should hold its peak when a spoon is lifted out.
- If the icing is too thick for piping, add a teaspoon of water at a time until it reaches a pipeable consistency. If the icing is too thin, gradually add more powdered sugar until it thickens up.
- Divide the icing among bowls if desired for different colors. Add a few drops of gel food coloring to each bowl and mix until evenly incorporated. For a hint of flavor, stir in a few drops of vanilla extract or lemon juice.1 teaspoon lemon juice
Notes
- Ensure your mixing bowl and whisk are completely clean and free of any grease or oil, as this can prevent the icing from whipping properly.
- Use room temperature egg whites.
- Before decorating your cookies, test the piping consistency of the icing by piping a line on a piece of parchment paper. The ideal consistency should hold its shape without spreading. If it's too thin, add more powdered sugar. If it's too thick, add a tiny bit of water.
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