Royal Icing

1 pound powdered sugar
5 tablespoons meringue powder or 1/4 cup pasteurized egg whites
2 tablespoons water
food coloring (optional)

Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed. Add water drop by drop. The amount depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. Add the water slowly and do not let the mixture get runny - you will probably not use all of it. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl. If you like, you can tint the icing with a few drops of food coloring. Makes 6 cups.

Note: Note: we do not recommend using raw egg whites in this recipe because of the risk of Salmonella, especially if children, elderly, or pregnant women will be eating them.

Reviews of Royal Icing:

1-5 of 40 reviews   Next >>

   Mar 25, 2008
Would make this again.
uhhh. i dont get it..it says note: we do not recommend using raw egg whites in this recipe because of the risk of Salmonella, especially if children, elderly, or pregnant women will be eating them.
...
so what am i supposed to do with the eggs if theyre better when not raw...do i cook them? mann, i feel stupid. please explain.

RESPONSE: use pasteurized egg whites, powdered egg whites or meringue powder.

  meowomon in Florida  Dec 22, 2007
Would make this again.
Try using a little lemon flavoring or the imitation clear vanilla flavoring to keep the white color. five stars

  A cookie baker  Dec 21, 2007
Would make this again.
Great for sugar cookies five stars

  Christina in Arkansas  Dec 19, 2007
Would make this again.
My Grandma had her own bakery, so I grew up using this icing. Royal icing is about durability, not flavor. You can premake flowers or other 3D piped decorations with it and store in an airtight container for up to 6 months. Go to wiltons's website and you can learn what you can do with it. It's fun to work with because it holds up better than buttercream. five stars

  saree123 in va  Dec 9, 2006
Would make this again.
it was good i used it for my gingerbread and it tatse okay four stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments:
  • Have you read the guidelines opens in new window? If so,