Royal Icing

Royal icing is a type of icing that dries to a hard sheen.

Ingredients

  • 2 large egg whites
  • ⅛ teaspoon cream of tartar
  • 2 ½ cups (300 g / 11 oz) confectioners’ sugar
  • Liquid or paste food coloring
Royal Icing

Photo: Eric Ravilious / Wikimedia Commons / Public domain

Procedure

  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low for about 1 minute until they become loose.
  2. Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
  3. Gradually add the confectioners’ sugar with the mixer on low.
  4. Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.

Notes, tips, and variations

  • If concerned about foodborne illness, use pasteurized eggs.
  • If desired, divide the icing among smaller bowls and add coloring(s).
  • To store icing for later use:
  1. Clean the inner sides of the bowl or container to remove any drips.
  2. Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
  3. Refrigerate up to 5 days.

Uses

  • Use on top of gingerbread or any other cookies.
  • For flooding (filling in an icing outline), add a small amount of water to the frosting and mix until the icing reaches a looser consistency.