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If you are making gingerbread cookies, sugar cookie cut-outs, or just need a really sturdy icing, this Royal Icing Recipe is your ticket to success. It’s only three ingredients whipped together until fluffy and stiff. It’s very sweet and really reliable.
Christmas time is just about the only time I use Royal Icing, but it can be used for gingerbread house construction, gingerbread cookie decorations or even fancier decorations on a cake that you want to harden and keep its shape.
How to Make Royal Icing
For full recipe details, see the printable recipe card down below. Here is what you can expect when making this icing recipe:
Whip Egg Whites
Start by whipping the egg whites until frothy using a stand or hand mixer.
Add Vanilla + Powdered Sugar
Add in the vanilla and stir in the powdered sugar, one cup at a time.
Once the powdered sugar has been incorporated, whip on high speed for 5 to 7 minutes or until very thick.
Ready to Use Now or Store for Future Use
Use Royal Icing immediately or store in an airtight container with plastic wrap directly on the icing at room temperature.
Can I eat the raw eggs in royal icing?
In this particular Royal Icing recipe, I use pasteurized organic egg whites in this recipe which is completely fine to consume raw, mainly because it has been pasteurized.
Can I just use the whites from fresh eggs?
Technically yes you can, but I wouldn’t recommend it because they aren’t pasteurized. Just like it isn’t recommended for anyone to eat raw cookie dough because of the eggs, the same rules apply.
What is meringue powder?
Meringue Powder is an egg white substitute used for baking and cake decorating. It is made up of dehydrated egg whites, stabilizers, sweeteners and/or flavorings, depending on the brand.
Can I substitute meringue powder for egg whites?
Yes, you absolutely can. Depending on where you live, meringue powder can be harder to find than egg whites. If you happen to have meringue powder or would like to purchase some for it’s longer shelf life, you would stir together 3 1/2 tablespoons of meringue powder into 1/3 cup cold water and make the recipe as listed.
Love Royal Icing? Try These:
- Basic Vanilla Buttercream Icing
- Chocolate Frosting
- Cream Cheese Frosting Recipe
- Chocolate Sour Cream Frosting
- Marshmallow Frosting
The printable recipe card is below. Happy decorating, friends! 🙂
- 1/3 cup pasturized egg whites
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Start by whipping the egg whites until frothy using a stand or hand mixer.
- Add in the vanilla and stir in the powdered sugar, one cup at a time.
- Once the powdered sugar has been incorporated, whip on high speed for 5 to 7 minutes or until very thick.
- Store at room temperature in an airtight container with plastic wrap directly on the royal icing to prevent drying out.
How long does this Royal icing last at room temp?
If you are making the recipe with pasteurized egg whites, you’ll need to store it in the fridge. Good for up to a week. If you are using meringue powder, you can store it at room temperature for up to a month. The longer it sits the more it will separate, so you’ll want to beat it well before using if made ahead.
Thank you! ❤️
Does the icing get hard outside but soft insideÉ
No, it will solidify completely through.
Easy and works amazing. And alot too. Doubled it up and was more than enough for your sugar cookie recipe