Royal icing hardens because egg whites coagulate at 140°F, creating the same protein structure as meringue but paintable.
Royal Icing for Decorating Cookies
Transform your cookie decorating game with this delightful royal icing recipe that features fresh egg whites for that perfect glossy finish! Whip up a batch using just a few simple ingredients, and get ready to unleash your creativity with stunning textures and designs. Whether you're crafting intricate details or bold patterns, this icing is your go-to for cookie perfection!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
The Story
This pristine white coating traces back to 16th century French patissiers who nicked the technique from Middle Eastern confectioners—those clever Baghdad bakers had been whipping egg whites with sugar since the 9th century, but leave it to the French court to rebrand it as 'royal' icing when they started slathering it on wedding cakes for actual royalty.
Regional Twist
In Vienna's traditional konditorei, they replace half the powdered sugar with finely ground almonds and add a splash of kirsch, creating a more pliable icing that won't crack on their delicate Lebkuchen.
📝 Ingredients
Shopping List
- 1 piece egg white
Pantry Items
Amounts also listed in instructions below
- lemon or vanilla extract (to taste)
- 180 grams powdered sugar
- water (to taste)
👨🍳 Instructions
- 1
Sift the powdered sugar to avoid lumps.
- 2
Add the fresh egg white and beat until stable peaks form, similar to toothpaste consistency.
- 3
For a filling consistency, gradually add water until it is fluid but still able to write.
- 4
Use piping bags or nozzles for more precision in decorating.
- 5
Store in a container covered with plastic wrap for 1 to 2 days in the refrigerator.
💡 Pro Tips
- ✓Age your egg whites at room temperature for 24-48 hours before use to reduce water content by 10-15%, creating stronger protein networks for more stable royal icing peaks.ingredient24-48 hours aging
- ✓Sift powdered sugar through a 60-mesh sieve (fine) rather than standard sieves because larger sugar crystals create a gritty texture and prevent the smooth glass-like finish royal icing is known for.technique60-mesh sieve
- ✓Beat royal icing at medium-low speed (speed 4 on KitchenAid) for 8-12 minutes because high speeds incorporate too much air, creating bubbles that ruin the smooth surface when dried.equipment8-12 minutes at medium-low
- ✓Test flooding consistency using the '10-second rule': when you lift the beater, the ribbon should disappear back into the surface within exactly 10 seconds for proper flow without spreading beyond cookie edges.technique10-second rule
- ✓Cover royal icing with plastic wrap pressed directly onto the surface because exposure to air for just 5 minutes begins crust formation due to sugar crystallization, making piping impossible.timing5 minutes air exposure
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Royal icing hardens because egg whites coagulate at 140°F, creating the same protein structure as meringue but paintable.
Royal Icing for Decorating Cookies
Transform your cookie decorating game with this delightful royal icing recipe that features fresh egg whites for that perfect glossy finish! Whip up a batch using just a few simple ingredients, and get ready to unleash your creativity with stunning textures and designs. Whether you're crafting intricate details or bold patterns, this icing is your go-to for cookie perfection!
The Story
This pristine white coating traces back to 16th century French patissiers who nicked the technique from Middle Eastern confectioners—those clever Baghdad bakers had been whipping egg whites with sugar since the 9th century, but leave it to the French court to rebrand it as 'royal' icing when they started slathering it on wedding cakes for actual royalty.
Regional Twist
In Vienna's traditional konditorei, they replace half the powdered sugar with finely ground almonds and add a splash of kirsch, creating a more pliable icing that won't crack on their delicate Lebkuchen.
📝 Ingredients
Shopping List
- 1 piece egg white
Pantry Items
Amounts also listed in instructions below
- lemon or vanilla extract (to taste)
- 180 grams powdered sugar
- water (to taste)
👨🍳 Instructions
- 1
Sift the powdered sugar to avoid lumps.
- 2
Add the fresh egg white and beat until stable peaks form, similar to toothpaste consistency.
- 3
For a filling consistency, gradually add water until it is fluid but still able to write.
- 4
Use piping bags or nozzles for more precision in decorating.
- 5
Store in a container covered with plastic wrap for 1 to 2 days in the refrigerator.
💡 Pro Tips
- ✓Age your egg whites at room temperature for 24-48 hours before use to reduce water content by 10-15%, creating stronger protein networks for more stable royal icing peaks.ingredient24-48 hours aging
- ✓Sift powdered sugar through a 60-mesh sieve (fine) rather than standard sieves because larger sugar crystals create a gritty texture and prevent the smooth glass-like finish royal icing is known for.technique60-mesh sieve
- ✓Beat royal icing at medium-low speed (speed 4 on KitchenAid) for 8-12 minutes because high speeds incorporate too much air, creating bubbles that ruin the smooth surface when dried.equipment8-12 minutes at medium-low
- ✓Test flooding consistency using the '10-second rule': when you lift the beater, the ribbon should disappear back into the surface within exactly 10 seconds for proper flow without spreading beyond cookie edges.technique10-second rule
- ✓Cover royal icing with plastic wrap pressed directly onto the surface because exposure to air for just 5 minutes begins crust formation due to sugar crystallization, making piping impossible.timing5 minutes air exposure