Easy Royal Icing Recipe: How to Make Royal Icing

Royal icing is a style of icing that dates back to the 1700s, traditionally made from pasteurized egg whites, powdered sugar, and lemon juice or water. Though it takes a few hours to set, royal icing allows for intricate lines and artistic treatments that don’t smudge or smear, making it ideal for batches of multicolored Christmas cookies and cake decorating. Royal icing has a hard, crunchy consistency, which you can soften with the addition of a tablespoon of corn syrup or a teaspoon of glycerine.

You can also make royal icing from meringue powder, a form of dried egg whites, though you’ll need to include more water during the initial mixing process.

Confectioners use what’s known as the count—the amount of time a line drawn in the icing takes to disappear—to achieve the perfect royal icing consistency. The higher the count, the stiffer the icing. Here are the different types of royal icing consistencies:

• Flood: Royal icing is perhaps best known for its use in a technique called “flooding,” in which bakers use a runny icing to fill the inside of an outlined area on the surface of a sugar cookie. Icing at this consistency has a count of around 10 seconds or less and looks like honey. (If you add too much water while adjusting the icing to this consistency, simply add a little more powdered sugar to correct it.)
• Medium: Medium royal icing, with a count of 15–20 seconds, can be used for outlining work, which creates the edges of a design before flooding. This consistency looks a bit like ketchup.
• Piping (thin): Piping consistency has a count of around 30 seconds and is ideal for lettering and intricate fine lines, like the lacy, bright white decorations on gingerbread cookies. It holds a soft peak.
• Stiff: Stiff royal icing looks like buttercream or cake frosting and holds its shape well enough to be used for decorative garnishes like flowers, thick piped rosettes or ribbons, or frosting cupcakes.

Royal icing is easy to make but takes a little practice to perfect. If it’s your first time making royal icing, here are some tips to consider:

1. 1. Meringue powder vs. raw egg whites. If you prefer not to work with raw egg whites because of possible salmonella transmission, meringue powder is available online or at some craft stores. In general, the ratio is three tablespoons of meringue powder for each pound of sugar.
2. 2. Cover with plastic wrap in between uses. To prevent royal icing from drying out in the bowl, press a sheet of plastic wrap onto the surface while decorating cookies or cakes.
3. 3. Select the right piping tips. Piping tips come in all shapes and sizes, and depending on the intricacy of the design, you may find certain brands or widths easier to work with. Sets are available at craft stores for easy experimentation.
4. 4. Use water or sugar to adjust the consistency. The key to royal icing is its many consistencies, which allow for different uses. Adding a little water or a little more sugar as needed will allow you to adjust the icing to suit your needs. Instead of adding warm water by the teaspoon, use a spray bottle to maintain better control and slowly alter the consistency.
5. 5. Test the consistency on parchment paper. To ensure your royal icing is the right consistency, pipe a small amount of it onto a piece of parchment paper, then use a toothpick to make a simple design. If the consistency is fine, move forward with your decoration. If it needs more work, adjust with water or additional icing sugar.
6. 6. Storage. You can freeze royal icing in an airtight container or plastic bag for up to three months before the quality begins to decline. Thaw the icing in the refrigerator, and allow it to come to room temperature before using.