Royal Icing

Royal Icing

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From: EatingWell Magazine, November/December 1998

Royal icing hardens when it dries, making it particularly useful when decorating sugar cookies.

Ingredients 48 servings

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Original recipe yields 48 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons dried egg whites, such as Just Whites, or 4 teaspoons meringue powder
  • 3 tablespoons water
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon lemon, or almond extract
  • 2 cups confectioners' sugar, sifted
  • Food coloring, (optional)


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  1. Combine dried egg whites (or meringue powder), water, cream of tartar and lemon (or almond) extract in a large bowl. Add sugar and beat with an electric mixer on medium speed until stiff peaks form, 6 to 12 minutes.
  2. Add water if needed to adjust icing consistency for piping or spreading. Add food coloring, if desired. Keep a damp cloth or paper towel directly on the icing while you work, to keep it from drying out.
  • Make Ahead Tip: If not using immediately, cover icing with a damp cloth and plastic wrap and store in the refrigerator for up to 3 days. Beat again before using.

Nutrition information

  • Serving size: 1 teaspoon
  • Per serving: 20 calories; 0 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 5 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 1 mg sodium; 4 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Free Food

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