Bold Baking Basics, Homemade Ingredients Easy Royal Icing for Cake Decorating 4.64 from 199 votes Create a Profile! × Please sign up to save your favorite recipes Sign Up Already have an account? Sign In Jump To Recipe Jump To Video Save Recipe Cake decorating doesn't have to be hard, and with my Easy Royal Icing for Cake Decorating you'll be able to make your cakes as beautiful as you've always wanted! By Gemma Stafford | December 9, 2018 | 224 Last updated on November 11, 2019 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! While I’m not a pro cake decorator, I have all the tricks up my sleeve to make you think I might be! My recipe and method for making Easy Royal Icing for Cake Decorating is one of my go-to for making cake decorating easy as can be. Made with only 3 ingredients, royal icing is a classic for a reason— it’s simple to make, easy to use, and is the first step in making a cake (be it a Christmas Cake or otherwise!) beautiful. What is Royal Icing? Royal icing is made of egg whites, powdered sugar, and a dash of lemon juice. This ratio of egg white-to-powdered sugar, when whipped to perfection, transforms into a light, fluffy, and very sturdy icing. This frosting can even be used as a glue to decorate gingerbread houses and cakes like my Irish Christmas Cake. How to Heat Treat Egg Whites While this step is NOT necessary to making royal icing, it’s a good method to know when working with raw egg whites in case you’re worried. To heat treat the eggs, cook them in a bain-marie over low heat for 2-3 minutes, whisking constantly. Do this just until the egg whites have become warm — but are not hot. This will kill any potential bacteria in the eggs, making them safe to use when raw, and with the addition of the lemon juice, you’ll be as safe as can be! IF you don’t want to use egg whites at all then you can use meringue powder to make this frosting also. Cake Decorating with Royal Icing I love to use this thicker form of royal icing to smooth over cakes and create a blank snowy slate for other decorations. Additionally, my easy royal icing is the perfect consistency for creating a really fun texture. To do this, I get creative with an offset spatula and go to town, creating lovely swirls and peaks. How Long Does it Take for Royal Icing to Dry? Royal icing will begin to set after one hour, forming a nice skin. After 4-6 hours, the icing will harden completely — holding whatever form you give it while decorating. How long does royal icing last? Before using royal icing, keep it covered tightly at room temperature (cling wrap works wonders, just make sure it’s touching the surface). Once used and dried, royal icing will remain intact for up to one month preserving all of your beautiful decorations. Get More Recipes! Royal Icing (for Cookie Decorating!) Homemade Powdered Sugar (Icing Sugar) Best Ever Buttercream Frosting And don’t forget to follow Bigger Bolder Baking on Pinterest for more recipes and ideas! Try These Recipes! How to Make Marshmallow FondantHow to Make Homemade ApplesauceEasy Funfetti FrostingHomemade Nutella Watch The Recipe Video! Play Easy Royal Icing For Decorating Cake 4.64 from 199 votes Print Recipe Add to Favorites Loading… Cake decorating doesn't have to be hard, and with my Easy Royal Icing for Cake Decorating you'll be able to make your cakes as beautiful as you've always wanted! Author: Gemma Stafford Dessert Limited Ingredients Christmas Prep Time 20 mins Cake decorating doesn't have to be hard, and with my Easy Royal Icing for Cake Decorating you'll be able to make your cakes as beautiful as you've always wanted! Author: Gemma Stafford Ingredients 4 (5 1/2 oz/160g) egg whites* (egg sub in notes)6 cups (24oz/690g) powdered sugar, sifted 2 teaspoons lemon juice Instructions First heat treat the egg whites if you choose to do so. Warm the eggs in a bain-marie over low heat for 2-3 minutes, whisking constantly. Do this just until the egg whites have become warm but are not cooking. This will kill any bacteria in the eggs making them even safer to use when raw.On a stand mixer fitted with whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes.Gradually add sifted sugar spoonful by spoonful followed by the lemon juice.Beat at high speed until thickened.The icing at this stage will be at a good consistency for flooding cookies. If you want it stiffer for frosting a cake, or writing on cookies, add more icing sugar until you get the consistency you desire.Place the icing into a bowl and cover with cling wrap. Make sure you allow the cling wrap to touch the icing so there is no air in the bowl. This stops it from going hard while you are waiting to use it.Use it straight away or store at room temperature for up to 2 weeks. This will be enough to cover 1 large cake. Play Recipe Notes How to make Royal Icing Vegan? you can use aquafaba and you will get similar results.