Royal Icing Recipe


Pipe buttercream roses, rosettes and other decorations using this hard-drying royal icing. Made using only three ingredients, this royal icing recipe is great for outlining and flooding sugar cookies, as well as piping festive holiday decorations on your gingerbread house. Because this royal icing dries hard, it’s not recommended for icing cakes and cupcakes, but it can be used to attach piped flowers and other decorations to your treats. You can even make royal icing decorations weeks in advance for even easier decorating. Though traditionally made with egg whites, you can make this royal icing recipe without eggs using Wilton Meringue Powder.
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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confectioners' sugar

4 cups (about 1 lb.) confectioners' sugar

warm water

5 tablespoons warm water

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