Royal Icing Recipe

royal icing recipe on owl cookies
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Prep time
10 minutes
Cooking time
Total time
10 minutes


What is Royal Icing?

This pure white icing offers many decorative options for cake decorators. Since royal icing hardens when dry, decorations can be made in advance of the cake and stored for weeks in an airtight container.

Use this icing to create a flawless finish on the outside of the cake; create icing flowers; cover a cake board; make run-out designs; create lace and filigree work; create string work; design plaques and decorations on a wire.

Many wedding cakes feature royal icing decorations, because they can be made in advance and be quickly assembled on the cake. They hold up well when the cake is transported. Imagine the number of touch-ups you would have to make on a wedding cake if you accidentally grazed the decorations!


egg whites
1⁄2 t
lemon juice
2 lb
confectioner's sugar
2 t
glycerine (optional)


  1. Combine egg whites and lemon juice in a bowl.
  2. Add small amounts of confectioner's sugar at a time until icing is completely smooth and forms a peak. (Optional: at this time, you may add glycerine if using to frost a cake. This makes it easier to cut through).
  3. Make icing thinner for piping lines by adding additional egg white.
  4. Make it thicker for floral decorations by adding more confectioner's sugar.

Cover bowl of icing with a damp hand towel and plastic wrap when using. It will quickly dry out. Use only a small portion at a time.


Royal Icing Instructions

  • To get the best results and to spare yourself unnecessary frustration, first consider the correct consistency for the royal icing recipe according to its function:
    For icing cake boards - thin icing to a syrupy consistency.
  • Piping borders, scrolls, etc. - icing should have stiff peaks. When you lift the spoon from the bowl, icing should stand straight up.
  • Piping outlines - Icing should form soft peak. When spoon is lifted from bowl, peak should bend downwards. Icing that is too thick will break.
  • Run-out - creamy consistency - for filling in shapes.
  • Covering the cake - include the optional glycerin for the best consistency.


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