This post may contain affiliate links. Please read my disclosure.
Jump to Recipe
My easy royal icing recipe is perfect for cookies, treats, and more! The best part is that it’s egg-free and uses ingredients you probably already have on hand.
When my daughter had her first birthday, I was kind of sad that I didn’t know how to make a beautiful cake for her like my mom used to make for me. So, I ended up taking Wilton classes at my local Michael’s store with my best friend. We took every single class that they offered and then found a few more non-Wilton classes at a local cake store. I love learning how to make all those beautiful flowers and have a huge book of recipes and ideas from those classes, but I was tired of always relying on pre-made products to make my icing. I knew there had to be a better way.
I found a from scratch royal icing recipe that was just egg whites and powdered sugar…easy enough! However, with my egg allergy I knew I needed something that I could use on cookies and and treats that I could eat so I set out to make a royal icing that was egg-free. I’ve seen some bloggers call their royal icing egg-free, but it still calls for meringue powder (which is made from egg whites by the way).
I have only used my recipe for decorating cookies and other treats and have not attempted to create any flowers with it yet. So, use it for cookies, treats, or even gingerbread houses.
Royal Icing Tips
-use super clean utensils, tips, and bags. Any grease (like leftover from a buttercream frosting) will breakdown the icing
-keep the icing covered at all times so it doesn’t harden before you use it (cover the bowl and tips with plastic wrap)
-icing will be very thick
-Royal Icing should somewhat hold it shape for a count of 10. This will make a perfect consistency for cookies and gingerbread house decorating. (EX. Scoop up some icing with a spoon and let it drizzle into the bowl. You should be able to see where you drizzled the icing for a count of 10…if it combines too quickly with the other icing it will spread out too much when decorating.)
Watch How Easy It Is To Make Royal Icing
Ingredients
- 1 1/2 cups confectioner's (powdered) sugar, sifted
- 1 1/2 tbls milk (almond, rice, soy, cow)
- 2 tsps light corn syrup
- 1/2 tsp vanilla or almond extract
Instructions
- Add confectioner's sugar, milk, corn syrup, and vanilla to a clean bowl. Blend with a handheld mixer until it is mostly lump free, about 45 seconds - 1 minute.
- If it's too thick, add water by the drop (a little goes a long way). If it's too thin, add more confectioner's sugar.
- Note: Royal Icing should somewhat hold it shape for a count of 10. This will make a perfect consistency for cookies and gingerbread house decorating. (Ex. Scoop up some icing with a spoon and let it drizzle into the bowl. You should be able to see where you drizzled the icing for a count of 10...if it combines too quickly with the other icing it will spread out too much when decorating.)
Notes
To decorate cookies: Royal Icing should somewhat hold it shape for a count of 10. This will make a perfect consistency for cookies and gingerbread house decorating. (Ex. Scoop up some icing with a spoon and let it drizzle into the bowl. You should be able to see where you drizzled the icing for a count of 10...if it combines too quickly with the other icing it will spread out too much when decorating.)
To build gingerbread houses: Royal Icing should be extremely thick and completely hold it's shape.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 16Serving Size: 1
Amount Per Serving:Calories: 15Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 13mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g
Did you make this recipe?
Share and Tag @MyFamilyTable on Instagram...I'd love to see it. Or leave a comment!
[mpprecipe-recipe:319]
FAQs
Using salt and acid (cream of tartar) balances the sugary sweetness. Silver rum adds a subtle flavor, without darkening the icing like vanilla. Creaming helps minimize the grit of powdered sugar.
What is the 10 second rule for royal icing? ›
The trick I use to make sure my icing is at the right consistency, is called the “10 second rule“. Drag a butter knife through the surface of your royal icing and count to 10. If the icing surface becomes smooth in anywhere between 5-10 seconds, then your icing is ready to use.
How do you get the perfect consistency of royal icing? ›
To achieve flood consistency, start with stiff icing and add a couple of tablespoons of water at a time. To test it, take a spoonful of icing and drop it back into the bowl. It should take between 15-20 seconds for the icing to smooth itself out. This is known as 15 or 20-second count royal icing.
Does royal icing get darker as it dries? ›
Rule of thumb: if the icing is the exact color you want it in the bowl, you've added too much color! The color will continue to darken as you bag the icing, decorate and dry. So, you want the icing still to be a shade or two lighter in the bowl than you ultimately want.
Does royal icing set up hard? ›
Meringue Powder in Royal Icing
Both create a very sturdy and stable icing that hardens quickly on top of cookies. Meringue powder, while containing eggs, eliminates the need for raw fresh eggs, but still provides the EXACT same consistency.
Why add lemon juice to royal icing? ›
The lemon juice whitens the royal icing. The royal icing should be light, fluffy, and slightly stiff. You may need to adjust the consistency by adding more egg whites if the icing is too dry or more powdered sugar if it is too wet.
Why does my royal icing taste bad? ›
A: Bad tasting icing is very disappointing. It is likely caused by bad powdered sugar or vanilla extract.
What to do if you don t have enough powdered sugar for frosting? ›
If you don't, or you've run out with no time to run to the store, there is a way to make your own powdered sugar. All you need is regular granulated sugar and some sort of grinding mechanism, like a blender, food processor or even a coffee grinder. Ingredients: As much granulated sugar as you need powdered sugar (ex.
What does overmixed royal icing look like? ›
Undermix, and your royal icing looks translucent and is structurally weak. Overwhip, and you're giving too much volume to the egg proteins via air, causing the structure to weaken in a different way. Overmixed icing usually looks porous when dry, and sometimes will not even fully dry and be soft/brittle.
What are the three types of royal icing? ›
There are three main types of royal icing: stiff consistency, piping consistency, and flood consistency. They are used for different decorating techniques, although sometimes you can use different consistencies to achieve the same result.
Take care not to beat the icing any longer than is needed to turn it crisp white, and to only beat it at high speed at this very thick consistency. Extended beating, especially of looser icing, can pump a lot of air into it, creating tiny (or not so tiny) bubbles that can be difficult to eradicate once incorporated.
What thickens royal icing? ›
How to Fix Thin Royal Icing
- Add powdered sugar. To thicken your royal icing, add more sifted powdered sugar—a couple of tablespoons at a time—until the icing reaches your desired consistency.
- Add corn starch. ...
- Let it rest.
Vanilla Extract: Adding pure vanilla extract to your royal icing is a classic and simple way to impart a sweet, warm, and inviting flavor. Start with a teaspoon and adjust to taste. Almond Extract: Almond extract gives a subtle nutty flavor to your royal icing. Use it sparingly, as it can be quite potent.
How long to wait for the second layer of royal icing? ›
Airtight container too soon
Yes, you heard that right! You should NOT put royal icing cookies in an airtight container until they're completely dry. The icing needs to be exposed to the air to dry. This usually takes about overnight (approximately 8 hours).
What are two things that royal icing can be used for? ›
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks.
Can you use royal icing right away? ›
Royal icing stored in the fridge can stay good for a couple of weeks (again, assuming that you follow the same air-tight storage process). If you know you have an upcoming order with those same colors, or if you think you can tint those colors to the correct shade you'll need, then why throw them away?
