Royal Icing Recipe


Make flowers, rosettes and other decorations in advance using our hard-drying stiff consistency Royal Icing. This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.
Makes: 3 cups
Skill Level: None

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Step 1

Beat all ingredients together 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).

Helpful Hints:

  • Keep all utensils completely grease-free for proper icing consistency.
  • For stiff icing: Use 1 tablespoon less water.
  • When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
  • For thin 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.
  • Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as Meringue Powder.
  • To store: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it’s back to the correct consistency.
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Ingredients

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4 cups (about 1 lb.) confectioners' sugar

5 tablespoons warm water

Royal Icing Recipe
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