Wilton Royal Icing Recipe Zoom

Royal Icing Recipe

Make flowers, rosettes and other decorations in advance using our hard-drying stiff consistency Royal Icing.
Makes: About 3 cups of icing.
Skill Level: None

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Step 1

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).

Step 2

NOTE: Keep all utensils completely grease-free for proper icing consistency.

* For stiffer icing, use 1 tablespoon less water.

**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.

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confectioners' sugar

4 cups (about 1 lb.) confectioners' sugar

warm water

5 tablespoons warm water

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Royal Icing is rated 4.436974789915967 out of 5 by 119.
Rated 5 out of 5 by from I've been making royal icing with this recipe for years and love it. It's easy, so long as you follow the measurements and instructions. I've found that using a hand mixer doesn't always require the full amount noted to get to the right consistency. I've used it for string work, general piping and gluing things onto a cake or cake board. The recipe can be halved with no ill effect to the end product. Dries quickly and hardens within an hour (depending on thickness, hardness may occur faster or slower). Tip: keep covered with plastic if you're not using the entire batch at one time, to keep it from crusting over or hardening in the bowl.
Date published: 2010-11-29
Rated 4 out of 5 by from This recipe was so each to make. I had no problems with my mixer at all. It takes color very well. A little goes a very far way. I tried it at full strength and thinned out and it works great. My only problem is that it tastes horrible. I even added vanilla and almond to it. The flavor just wouldn't stick. The dye overpowered any flavor that might have gotten through. This recipe makes the icing at full strength. If you aren't looking for that, go ahead and add some water or lemon juice at the beginning. I added about 2 extra tablespoons for medium strength to pipe flowers. About 4 tablespoons for thinned out.
Date published: 2012-06-30
Rated 2 out of 5 by from The recipe on its own WITHOUT any flavorings tastes awful. If you do use flavorings, make sure they are completely oil free! I use Vanilla extract, Almond emulsion, and a touch of Butter emulsion in this recipe. I buy the LorAnn emulsions (google it). I also buy and use the CK Products meringue powder that is available online. I do not like the taste (or smell) of Wilton's meringue powder. To soften up the recipe to pipe easier and flood the cookies, use a spray bottle with water in it to spray into your separately scooped out bowl of icing that you're about to use! Works every time.
Date published: 2014-09-10
Rated 5 out of 5 by from I use this recipe to ice cookies. I thin it with water and add flavoring to it because it tastes like plain sugar if it isn't flavored. I also use it for decorations that need to stand up. I've made a fire truck ladder and a crib with it. The decorations are very fragile when they dry so be sure to make several to allow for that. Also, I learned recently that you can't paint royal icing decorations. I probably should have known that it wouldn't work but I wanted one of my decorations to be gold so once it dried I painted it with a gold luster dust and vodka combo and it just melted the piece. Oops :)
Date published: 2010-12-02
Rated 5 out of 5 by from This icing is very easy to make. We made this icing for 200 sugar cookies for my wedding to give as favors. We colored the icing using the wilton gel colors for frosting. We piped designs onto the cookies and let them dry. then we put the cookies in celophane bags with ribbon. I liked the icing because it dried and i didnt have to worry about the frosting smudging in the bags when we were trying to carry boxes full of 200 cookies into the reception hall. I will definately use this icing again, probably for my christmas sugar cookies. Make sure you are precise in your measurements.
Date published: 2010-11-29
Rated 5 out of 5 by from I love this recipe! Royal Icing is super easy to make! I use it mostly on sugar cookies for holidays and my nephews' birthdays! I start with the icing thicker than I'll probably need and thin it out in batches, as needed. I use it thinner for the main coating of a cookie, and thicker for the details. I prefer the recipe using the Wilton Meringue Powder in place of egg whites so I don't have to worry about uncooked egg whites. Besides, measuring out a few tablespoons of meringue powder is easier than cracking and separating eggs -- and I'm all about easy baking techniques!
Date published: 2010-12-04
Rated 5 out of 5 by from I discover the Royal Icing while I was making some Gum Paste decoration for a Wedding Cake and I realize that I don't know how am I going to put the decoration on the cake, so I went to Wilton site and found it (it was going to be the first time I use both). I made the recipe and it works perfectly, all the decoration stays in place and the cake looks beautiful. I always like to tray new things so I did it with both products. When you are using Gum Paste decorations you need that your Royal Icing don't be too soft because the Gum Paste decoration is a bit heavy. So have fun with Royal Icing.
Date published: 2010-11-30
Rated 5 out of 5 by from For those of you that are breaking mixers buy a kitchen aid. I have been making cakes, cookies and so forth for years and there was actually a time in my life that I would have two mixers and as one got hot I would switch it out for another one. Then my mom bought me the Kitchen aid hand mixer one year for christmas and later as I got older my husband bought me the professional kitchen aid stand mixer. Trust me after years and many mixers down, the kitchen aids are the only mixers that can handle repeat icing batches. Good Luck, and know its not you, its your mixer :)
Date published: 2012-01-23
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