Royal icing is the secret to creating stunning, professional-looking cookies and cakes with a smooth, glossy finish. Its velvety texture and bright white base make it perfect for intricate designs, while its sweet, delicate flavor complements any baked treat. In just under 30 minutes, you can whip up a batch that hardens beautifully, ensuring your decorations stay picture-perfect.
This versatile icing is a joy to work with, offering a silky consistency that’s easy to pipe or spread. Whether you’re adding vibrant colors or elegant details, it dries to a firm yet slightly crisp finish. With its quick prep time and endless creative possibilities, royal icing is a must-have for bakers of all levels.
Ingredients for Royal Icing
- 4 egg whites (4oz/160g, heat-treated for safety if preferred)
- 4 cups icing sugar (16oz/460g, sifted for smoothness)
- 2 teaspoons lemon juice (adds a hint of flavor and helps with consistency)
Step-by-Step Instructions
- Heat treat the egg whites (optional): In a bain marie over low heat, cook the egg whites for 2-3 minutes, whisking constantly, until warm but not cooked. This step ensures safety by killing bacteria.
- Beat the egg whites: In a stand mixer with a whisk attachment, beat the egg whites in a clean, large bowl at high speed until foamy (about 2 minutes).
- Add sugar and lemon juice: Gradually add the sifted icing sugar spoonful by spoonful, followed by the lemon juice. Continue beating at high speed until the mixture thickens.
- Adjust consistency: For flooding cookies, the icing is ready at this stage. For stiffer icing (e.g., for frosting cakes or writing), add more icing sugar until desired consistency is reached.
- Store the icing: Transfer the icing to a bowl and cover with cling wrap, ensuring the wrap touches the icing to prevent air exposure. Use immediately or store at room temperature for up to 4 weeks.
Perfecting Your Royal Icing Consistency
Getting the right consistency for royal icing is key! For flooding cookies, aim for a smooth, pourable texture that spreads easily. If you need a stiffer icing for piping or writing, gradually add more sifted icing sugar until it holds its shape. Test it by lifting the whisk—if the peaks hold, you’re good to go!
Storage Tips for Long-Lasting Icing
To keep your royal icing fresh, store it in an airtight container with cling wrap pressed directly onto the surface. This prevents a crust from forming. It can last at room temperature for up to 4 weeks, making it perfect for prepping ahead for baking projects or cake decorating!
Time-Saving Tricks for Busy Bakers
If you’re short on time, skip the heat-treating step by using pasteurized egg whites or a powdered egg white substitute. These options are safe to use raw and save you the hassle of the bain marie method. Plus, they whip up just as beautifully!
Creative Uses for Royal Icing
Beyond cookies and cakes, royal icing is perfect for decorating gingerbread houses, creating edible art, or even adding intricate details to cupcakes. Experiment with food coloring to create vibrant designs or use it as a glue for edible decorations like sprinkles and candies.
Common Questions Answered
Wondering why your icing isn’t setting? Humidity can affect royal icing, so work in a cool, dry space. If it’s too runny, add more sugar; if it’s too thick, a few drops of water or lemon juice will help. Remember, practice makes perfect—don’t be afraid to adjust as you go!
How to Make Royal Icing
Ingredients
- 4 (4oz/160g) egg whites
- 4 cups (16oz/460g) icing sugar, sifted
- 2 teaspoon lemon juice
Instructions
- First heat treat the egg whites if you choose to do so. Cook the eggs in a bain marie over low heat for 2-3 minutes, whisking constantly. Do this just until the egg whites have become warm but are not cooking. This will kill any bacteria in the eggs, ensuring them safe to use when raw.
- On a stand mixer fitted with a whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes.
- Gradually add sifted sugar spoonful by spoonful followed by the lemon juice.
- Beat at high speed until thickened.
- The icing at this stage will be at a good consistency for flooding cookies. If you want it stiffer for frosting a cake or writing on cookies add more icing sugar until you get the consistency you desire.
- Place the icing into a bowl and cover with cling wrap. Make sure you allow the cling wrap to touch the icing so there is no air in the bowl. This stops it from going hard while you are waiting to use it.
- Use it straight away or store at room temperature for up to 4 weeks. This will be enough to cover 1 large cake.
