Royal Icing

As a homebaker, it is extremely important that you know how to make everything from scratch even if there are ready-to-mix packages available in the market. I have tried and tested more than one recipe for royal icing but this recipe that I am about to share with you is really the best. I have used it in decorating cakes, making cake and cupcake toppers, and for cookie decorations. Thanks Little Lady Cakes for sharing this recipe.



3 Tablespoons Meringue Powder or Egg Albumen or Powdered Eggwhites

4 cups sifted powdered sugar

5-6 Tablespoons water



In a mixing bowl, mix all the dry ingredients.

Add water (note – on a very rainy day you may only need up to 4 Tablespoons of water while you may need up to 10 Tablespoons of water on a very hot day).

Mix using an electric mixer for 7-10 minutes.  The royal icing is done when it has lost its sheen.

Store in an airtight grease-free container in the refrigerator.

Remove from the refrigerator, allow to reach room temperature, and re-whip before using.


Additional Tips:

This recipe results in a very stiff royal icing. Simply add water a tablespoon at a time until you achieve the consistency that you want.

For outlining cookies, a moderately stiff royal icing is recommended. For filling-in cookies using the flooding technique, a slightly runny consistency is recommended. Allow the decorated cookies to dry at room temperature for a maximum of 2 days. In case you are in a hurry, you may want to place the decorated cookies inside an airconditioned room (this works well in case you need to dry these and it’s raining outside) and they’ll dry up in two hours or so (it would be best if you leave them to dry overnight).



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