Bold Baking Basics, Homemade Ingredients

How to Make Royal Icing

4.66 from 155 votes
Decorate impressive holiday cookies and cakes when you learn how to make Royal Icing with my easy Bold Baking Basics recipe!
How to make Royal Icing - Easy icing recipe for decorating cookies and cakes.

Hi Bold Bakers!

Royal icing is a really easy frosting used for decorating cakes and cookies. You know when you see those beautifully decorated cookies or gingerbread houses at Christmas? That is royal icing doing its job.

Just like a really great builder has lots of tools in his tool box, every Bold Baker needs to know how to make all kinds of frostings, fillings, and garnishes. My method for making How to Make Royal Icing is a must-have in your decorating arsenal. Besides my royal icing being super easy to make, it’s a flexible recipe that can be altered to fit either cookies OR cakes. The recipe in this article will teach you How to Make Royal Icing used mainly for cookies — but if you want to make some for decorating cakes, stay tuned, because that’s coming on Sunday with my new Bold Baking Basics video!


What is Royal Icing and What is it Used for?

This type of icing is used for different things, so it can be made either runny or stiff for its different uses. In Ireland, we use it a lot around the holidays to cover our traditional Irish Christmas Cake.

The icing itself is made of the same ingredients no matter what the use. Made of only egg whites, powdered sugar, and lemon juice, there’s a reason this icing is a baker’s best friend. When it comes to cookie decorating, it has slightly less sugar than when used for cakes. For cookies, it’s traditionally a thinner texture — which is perfect for evenly covering larger cookies. You can even add coloring to get the vibe you want.

How to Decorate Cookies with Royal Icing

My recipe below gives you the perfect consistency for a thinner royal icing great for decorating cookies as it can be used to get very specific, creating line-based designs or even writing.

Another way to use this thinner type of royal icing is for filling in larger areas or covering a cookie with an even shiny layer of icing. This is called “flooding” cookies. The runny icing will spread out evenly on your cookie making the finished product look like they came from a bakery. To test if you have the right consistency you should be able to pipe a line between two fingertips and it should not break.

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How Long Does It Take To Dry?

The reason royal icing is used to decorate cookies like my Gingerbread Men and Best Ever Sugar Cookies is because the icing actually drys to a smooth and shiny finish. This makes for a super professional look, like you get from bakeries. While the icing hardens, it will begin to form a skin and harden in about an hour and will be fully dry after 4-6. Don’t be too tempted by your creations if the cookies have just been iced!

Why Won’t My Royal Icing Harden?

If your royal icing is not properly firming up it may be because of the moisture in the air where you live. If this is something you run into, you can add more sugar to the icing 1/2 cup at a time until it’s a bit stiffer. After stiffening the icing a bit, you can use it as normal and it will dry.

How to Heat Treat Egg Whites

If you’re weary of using raw egg whites, you can heat treat the eggs before beating them. To do this, you simply mildly cook the eggs over a bain marie on low heat for 2-3 minutes, just until the egg whites have become warm but are not cooking. This extra step is NOT necessary but is a great method to know. Plus, with my addition of lemon juice, the acidity will take care of any lingering bacteria anyway!

How to Store Royal Icing

Once your royal icing is made, cover it with cling wrap directly on the surface of the icing to stop it from getting hard and drying out. It will keep happily for a few weeks at room temperature.

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Piping tips/tricks?

I like to think my recipe is pretty foolproof, and not just in the making! The icing itself is perfect for thin drizzling, writing, drawing, and “flooding” cookies. I myself am not a pro at decorating, and it’s the recipe here that does the work making me look like a pro.

For cakes the best way to use royal icing is with a small or large offset spatula depending on the surface are of the cake. This will create and even look. If I want to create fun texture, I use the offset to swirl and streak away. Find out how to make my Easy Royal Icing For Christmas Cake Decorating this Sunday Dec 9!

Also, don’t miss my Gingerbread Log Cabin recipe for a great way to use your freshly made royal icing!

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Watch The Recipe Video!

How to Make Royal Icing

4.66 from 155 votes
Finally take charge of all that tasty treat decorating you've wanted to do and learn How to Make Royal Icing!
Author: Gemma Stafford
Finally take charge of all that tasty treat decorating you've wanted to do and learn How to Make Royal Icing!
Author: Gemma Stafford


  • 4 (4oz/160g) egg whites
  • 4 cups (16oz/460g) icing sugar, sifted
  • 2 teaspoon lemon juice


  • First heat treat the egg whites if you choose to do so. Cook 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, ensuring them safe to use when raw.
  • On a stand mixer fitted with a 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 4 weeks. This will be enough to cover 1 large cake.

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186 thoughts on “How to Make Royal Icing

  1. Hello ms. Gemma, i would like to ask if i used this for covering a cake, would it be sable because our country is hot,
    And also if i put food color can i used the liquid food coloring? Thank you

    1. Hi, Stephanie! In Ireland, we use it a lot around the holidays to cover our traditional Irish Christmas Cake:
      If your royal icing is not properly firming up or gets diluted by liquid food coloring, you can add more sugar to the icing 1/2 cup at a time until it’s a bit stiffer. After stiffening the icing a bit, you can use it as normal and it will dry.

      Hope this helps!
      Happy baking and happy holidays!
      Gemma 🙂

    1. Hi Alyssa. This is really a big recipe, it will decorate a deep 10 inch cake. It I s easy to break it down to smaller portions 1 egg white/6ozs powdered sugar – etc. Remember that the egg whites are whipped up so that there is a lot of air in this recipe, like meringue! I hope this helps.

  2. Decided to make my icing from scratch for the first time I made cookies from scratch – recipe really easy and made so much for my experiment. Really lovely flavor. Thank you for the details and info in addition to the directions!

    1. Hi Ridhima. I’m afraid you can’t reduce the sugar more than a quarter of the amount required. It’s not there just to sweeten the icing, it also helps with the structure of the icing. This kind of icing sets after several hours and sugar is what helps it set.

  3. Thank you Gemma for the clear, step-by-step instructions. I was finally able to try making the royal icing with real egg whites. Good consistency, goes well with her best ever sugar cookies.

  4. Hi Gemma..wanting to try this recipe..just wanted to knw can I half the recipe…2 eggs 2 cups sugar and 1 tsp lemon juice…will it work?

  5. Hi Gemma, I’m wondering if I can decorate my sugar cookies with the icing and when they have dried can I freeze the cookies. Will freezing them make the royal icing wet and sticky?

    1. Hi Cheryl. You can freeze royal icing in clean resealable freezer bags with the air pressed out. Thaw at room temperature when ready to use. But if you pipe it on cookies, let it dry completely, until it hardens. If you used heat treated egg whites, then you can store it in an airtight container at room temperature for up to two weeks. If you freeze the cookies, make sure they’re placed inside airtight containers. Sugar cookies freeze well as they can last long. I hope this helps.

  6. Gemma

    Hello, in the video you show that you mix the egg whites with not cooking, but in the instructions mentions to wisk them on a bain marie. I made just like the video ans worked perfect, my question is can you still store at room temperature even if I did not cooked them in the bain marie?

    1. Hi Daniela,
      there can be an issue with eggs in some places – if your eggs are good and fresh from a reliable source, then you can use them as was the traditional way, the bain-marie is to cook the egg whites. Remember, Royal Icing is not good for months, it will harden beyond eating in a few weeks. it will keep well on a cake or cookie for about two weeks, usually, for a heavy fruit cake, you decorate about two days before you serve it.
      I hope this all works well for you,
      Gemma 🙂

  7. Hello Gemma! I love your recipes! I have a question, What can I substitute the eggs with? I am going to bake a cake for my mom tomorrow, but she doesn’t eat eggs; So I don’t know what to do for the icing.

    1. Hi Martha,

      Egg was important in this recipe so I wouldn’t then recommend this recipe for you. I would suggest maybe making a icing with powdered sugar and a little water.

      Hope this helps,

  8. Hi there – does your royal icing dry really hard? I used royal icing (not your recipe) for the first time last Christmas on my sugar cookies, and while it looked really pretty, it dried so hard that my family hated the cookies. Thanks in advance!

    1. Thanks for reaching out, Peggy! Mine dries hard but definitely not unbearable.

      You can spray water over yours and stir it well to make yours thinner. Or give my recipe a go.

      Best, Gemma

  9. hi Gemma, i love all your cooking, today i make the chocolate chip pumpkin muffins and make my own puree based on your recipe..
    Also i make the sugar cookies today.. OMG it;s soooooo good!! i never like sugar cookies before but your recipe change my min about sugar cookies 🙂 I’m trying to make this royal icing for the sugar cookies, can i store the icing at the airtight container and put on the fridge? so when i want to create with icing i can thaw? or it’s better to store at room temperature in the container?

    1. Hi there,
      4 (4oz/160g) egg whites
      4 cups (16oz/460g) icing sugar, sifted
      2 teaspoon lemon juice
      This is the recipe. I think you can use this for an 8-inch cake, and I think that if you reduce it it can be used for a 6-inch cake. Royal icing is generally used just on the outside of a cake, not so much in the filling. It is also usually applied over a stable foundation, such as almond paste. It takes a time to dry out, but it does dry out, and then it is a bit hard for a sponge type cake.
      I hope this is of help,
      Gemma 🙂

    1. Hi Danika. I suggest you use pineapple extract to flavor it. Icing needs to be smooth, adding in natural flavors from juice will not give you that in royal icing. I hope this helps.

    1. Hi, there! Thank you so much for your support! I know aquafaba is a substitute for egg whites but I don’t have much experience with it for royal icing yet, I’m sorry I cannot help at this moment. But I’ll see what I can do! Best, Gemma

      1. Thank you, I made them! They taste amazing however after baking they got a bit puffy. Is that meant to happen? Did I do something wrong?

    1. Just add small amounts of water at a time. Start with a few teaspoons and go from there. If you thin it out too much, just add a little extra powdered sugar.

  10. Ok, I accidentally put the icing in the frig while I was making the cookies. Oops. For about 20 mins. How long till I can use it?

    1. Hi Jean. Royal icing hardens easily, especially when placed in the fridge. If it’s still soft enough to be manipulated into shapes for decor, then do so. 20 minutes is enough time for it to set. I hope you were able to save it.

  11. Just made royal icing for my sons 10th birthday cookies, never done this before. Totally out of my comfort zone but felt completely confident and I think I executed the making the icing, let’s see how the decorating goes! Thanks Gemma, always making baking attainable!

    1. Hi Sheila. The lemon creates a sort of “protein shell” around the air bubbles, which gives stability to the thickened egg whites. Adding acid during this thickening process helps because it aids in the denaturation process. This is why many meringue or royal icing recipes will call for lemon juice or cream of tartar since both are acidic. It also helps kill whatever remaining bacteria there is to the slightly cooked egg whites. I hope this is of help.

  12. Hi Gemma.
    I am new to your website. I was searching for royal icing when your recipe came up. I have tried baking cookies before but when it bake it looses the shape. I really need a recipe that will help my cookie keep the shape I want please

    1. I have heard some who did and had good results. In some recipes where lemon is added for its acidity, lime does not do well as a substitute to lemon. I would stick to lemon, but if you try lime, let me know how it goes.

  13. Hi Gemma
    1. Can i use frozen egg whites in my royal icing for cookies??
    2. I want to make a large batch, how do i store it until the day i want to use it???
    TIA, happy holidays

    1. Hi there,
      yes, you can use frozen egg whites for this recipe. It is important to have confidence in the eggs though, and this is always true when using uncooked egg.
      Royal icing dries when left at room temperature. Cookies do not so much like to be stored at room temperature. It will be important to allow the icing to dry and then store the cookies in an airtight container at cool room temperature. Then it depends on the type of cookie you are baking.
      I hope you have lots of success with this,
      Gemma 🙂

      1. Thanks a lot dear
        I was asking about the royal icing itself. Without being used on the cookies. Made from frozen egg whites, how do i store it??

    1. Hi Elle. I can’t give you a definite answer on that as it would depend on the size of the cookies and whether you’re covering entire surfaces or piping outlines only. I suggest that you make one batch and see where that takes you. I hope this helps.

    1. Hi Andrea. Royal icing dries to a very hard consistency, and it will begin setting as soon as it is made. To prevent the icing from getting hard before you use it, thoroughly wet a paper towel and place it over the top of the icing in the bowl. I hope this helps.

  14. Can you freeze with royal icing,,sugar cookies…how do you store them for the holiday,,how long will they store. Thank you.

    1. For sugar cookies, I like to store mine with a layer of parchment paper in between in a few layers. I do this in an airtight tupperware container. As to the icing, you can either use it straight away or store at room temperature for up to 4 weeks.

  15. Gemma Hello,,I am going to do sugar cookies this holiday, and going to use your royal icing ,,,,my question is, can you freeze the cookies after decorating, or should I just layer, with parchment paper between them, and store in container. I am questioning the royal, if it would crack, from freezing. THANK YOU, Janet from OH.

    1. For sugar cookies, I like to store mine with a layer of parchment paper in between in a few layers. I do this in an airtight tupperware container. As to the icing, you can either use it straight away or store at room temperature for up to 4 weeks.

    2. I am wanting to start baking,,can I make the sugar cookies up now, ahead of time,,store in container, then royal them afew wks later. How long will the cookie stay fresh in containers. I always froze cookies. Thank you. Should I container or freeze.

      1. Hi,

        I suggest making the dough now and freezing it then baking it off closer to the time of when you need it. If you bake them now and store then for weeks they will not be fresh and good to eat.


    3. Can you please discuss, talk on freezing Christmas cookies, on how to. I am wanting to start baking alot in advance and I am not shore how to freeze, such as soft, chewy,,jam filled,,,icing cookies such as.thank you. I have always put a few dozen in bags, then froze. I am reading to sheet freeze first, then put in containers, layered with paper.

      1. Janet, I like to bake and freeze my cookies for the holidays ahead of time since I make a lot of cookies to share and gift. For cookies that have frosting/icing/jam/etc. I place in a single layer on a cookie sheet and firm them up in the freezer, then place in containers (with wax paper in between layers) or a freezer bag and put back in the freezer. For cookies like chocolate chip, snickerdoodles, etc. (that have no frosting/jam/etc. I simply place into my containers or freezer bags as soon as they are completely cool out of the oven and pop in the freezer. Mine have always come out great this way. Hope this helps you some! 🙂

    1. I’m sorry to hear that. There are a number of tings that could have caused it; eggwhites got mixed some yolks, quality of the eggs or the temperature. Did you follow the instruction to the letter?

  16. Hi Gemma,
    I am using your measurements/recipe on the cupcakes. Do you know how may cupcakes I can icing with your recipe 🙂

    1. Hi Dorry,

      You can decorate around 25-30 cupcakes if not more. it really depends on exactly how to plan to decorate them and with how much fondant.

      Hope this helps,

  17. Hi Gemma,

    I was wondering how should these royal icing sugar cookies be stored. After drying, I stacked them in an airtight container, but the problem was the decorations were sort of ruined. So then, I stored them without stacking. It took up too much spaces. Another problem—after a day or two, I discovered the icing on the cookies proned to fall apart. It was my first time making the sugar cookies for this holidays. I would like to find out a solution to my problems.


  18. Hi Gemma, have been following you for a very long time. I have been baking cookies for over 40 years, but I have to say I have learned many “new” techniques from you.!! Thank you for all your wonderful recipes. I have made your cranberry orange loaf and it is just soooo DELICIOUS. One question, can I use your royal icing for piping (cookie decorating) in a zip lock with just a tiny corner snipped off. A few years back I loaned my piping kit to a friend and never got it back. ???????? Live and learn. BTW just love your beautiful accent!!!! Hope you have a very Merry Christmas????????????

      1. Just wondered how many cups it makes. I was talking about the cookie icing. Does it make 1 cup…2 cups?


  19. Hey I’m going to make this royal icing I have tried before with the powder and it was a fail but I was wondering if you can add almond extract to the icing?

    1. Hi Christina,
      Really an hour or so, though I tend to leave them out overnight when I know I will need them.
      You can speed this up by popping them into warm/not HOT, water for about 20 minutes.
      I hope this is of help,
      Gemma 🙂

  20. Hi gemma is this 4 eggs ( whites) i hope you can share recipe of sugar cookies to go well with royal icing. Thank you in advance. Btw, i hv clippings of your recipe. Im from the Philippines.

  21. Hi Gemma,

    Is there any egg substitute for this recipe? I saw that gelatin and hot water can be use..will it work?

    Thank you


    1. Hi there,
      This is an unusual thing in the US, and certified eggs should not be problematic.
      Royal icing is always made like this, it is traditional. There is not another way that I know of.
      Salmonella is a health hazard, a bacterial infection, passed through the food chain, and not just from chickens. Unless the food she eat was tested it is hard to say where it came from. Food hygiene standards in the US food industry are high, but it happens. Can be from water/meats/eggs poor hygiene etc.
      Check your eggs, know the source, and if you are worried about it do not make this frosting,
      Gemma 🙂

  22. Hi Gemma, can I use this recipe to make simple cupcake toppers with letters/greetings? Also, should the eggs and lemon be cold or room temp when I whip them? Thank you!

    1. Hi Eleanor,
      Royal icing is a great thing, it works really well on a rich, heavy fruit cake. Fondant is more usually used for cupcakes, however the royal icing will whip up, use room temperature eggs, and it does not matter so much about the lemon. It sets really hard after a few days, but in this case a fine topping, followed by the piping when it is slightly set will do. I have fondant recipes here for you, and a few more ideas too (
      Thank you for being in touch,
      Gemma 🙂

  23. I would like to wish you and your family a very merry Christmas and happy New Year and how much I love your site your the best. You know how to explain the why ,how and because of everything you do. Thank you

  24. Hi Gemma,
    Just wanted to say I love the way you make baking so easy, explaining every tiny detail. I would love to be a pastry chef like you someday. Love ya!

    1. Thank you, that is very kind Uche.
      We live in a time when a lot of people can do what they choose if they stay focused, and work hard. I am a professional chef, and the training after college, in good kitchens, really helped, but it was hard work!
      Thank you for being in touch,
      Gemma 🙂

    1. Hi Ashita,
      Royal icing always uses raw egg white. If the eggs where you live are regarded as safe to eat raw, then all will be well. Most countries where food production is regulated and safe have standards for egg production which make the eggs safe to eat. If you have any concerns about this where you live then this is not a recipe for you.
      I hope this is of help,
      Gemma 🙂

    2. you can use pasterized egg whites or meringue powder. I also saw a recipe with someone cooking the royal icing on teh stove

  25. Hi Gemma! Thank you so much for all the videos and recipes you shared..everytime i open my facebook, i see to it that i visit your facebook page to see if you have new videos uploaded..thank you so much..i learned a lot from you, im not a professional baker, but i love’re tricks and tips made my life easier…thank you again..Godspeed Gemma!! ????????????

    1. Hi there,
      An acid ingredient reacts with egg whites and firms them up, bonding the protein and keeping the whipped egg whites from separating, as can happen if over whipped, the acid keeps it smooth, and delicious.
      That is about it really,
      Gemma 🙂

  26. Can I replace the lemon juice with lime juice? Cause in our place there’s just no lemon :((
    And I have one more question. How long can the icing sugar last? And how can we store it best?

    1. Hi Mia,
      Icing sugar tends to absorb moisture and clump in a humid atmosphere.
      It is best to store this in a cool dry place in an airtight container. Do not make more than you need at one time, this will help too.
      If you do not have lemon juice you can leave it out, it is not essential for this recipe,
      Gemma 🙂

    1. Yes you can!
      You will get a workout, but it is possible to do this easily enough. give yourself a good big bowl to work in ,and a balloon whisk, and away you go, the old wat, elbow grease!
      Gemma 🙂

  27. Do you have a sugar cookie recipe? I couldn’t find a recipe on the website. I have this cookie press that I am trying to put to use, and the recipe it came with was for vanilla cookies (spritz cookies). I want to omit the cardamom, but I don’t want the cookies to go to waste.

  28. Hi, I was wondering if you could substitute lime juice instead of lemon just cause I don’t happen to have any lemon. If not is there anymore substitutes possible? Thanks
    Olivia 🙂

  29. Hi Gemma,

    Thank you for sharing these recipes, they are awesome so are you.
    Do I need to add the lemon juice to the Aqua Faba too?
    And when should I colour the icing?

    Thanks a ton

    1. No, you do not need the lemon juice in the aqua faba, though it will do no harm, it stabilizes the protein.
      Yo uadd the color to any frosting when it is just about finished, and adjust it until it is to your liking, slowly!
      Gemma 🙂

  30. Hi Gemma, thank you for this. You are my go to ‘guy’/person for recipes. Wondering though if I can add cocoa powder to make chocolate royal icing, will it work or will it mess it up?

    1. Hi Jen, cocoa contains a natural oil, which will not work so well with this recipe. That does not mean that this will be a problem, and I did not try it.
      If you wish to try this, add the cocoa to the icing sugar and mix it thoroughly before adding to the egg whites. I have read about this working, but using meringue powder, you can research this online, Gemma 🙂

    1. Hi Wanda,
      Yes! I forget to say that. In Ireland we have three grades of white sugar, coarse granulated. fine caster and powdered icing. In The US the granulated is fine ground, and the icing is called powdered, sorry to confuse,
      Gemma 🙂

      1. Thank you for responding Gemma. I thought it was, but I wanted to make sure. Can you make some Irish dishes? I have watched Keith Harkin cook and love the things he has made. Thank you and I hope you and your husband have a very Merry Christmas.

        1. Hi Wanda,
          I did not know Keith Harkin cooked!! I wil look this up.
          Irish dishes, from a traditional perspective were very plain, natural, locally grown foods. This has changed considerably over the last 40 years or so. now Irish cusine is a blend of all sorts of styles, using our home grown meats and produce a lot of which is now grown under glass, which has changed the way we cook. We are great travellers too, and this has also changed the way we look at food. I will add some recipes as time goes on, Gemma 🙂

    1. Hi there, this has two purposes, firstly to stabilize the egg whites, and secondly to keep the royal icing white when stored for a long time. Some people will say that it will also kill bacteria, but I have no evidence of this.
      Gemma 🙂

  31. Hi Gemma, first I just wanted to say thank you for all your videos. I love them!
    I have a question: is there a vegan alternative to royal icing? Thanks! 🙂

    1. Hi Katherine,
      Yes! I really need to get to this magic thing called Aqua Faba! Do look this up on google.
      This is the water remaining after the process of cooking pulses, like chick peas, kidney beans etc. it is reduced and whipped. You can use the water in a can of chick peas for this purpose too. Then you use it in much the same way as here, adding icing sugar until the mix is where you want it to be. Do not over whip the aqua faba or it will turn to meringue. The principle of this is that the water contains sufficient quantity of leaked protein from the pulses, and so replicates egg white!. The mlder the bean the lighter the flavor too! Try it and let us all konw how it worked for you,
      Gemma 🙂

      1. Hi Gemma,
        Thank you for sharing such wonderful recipes with us, they are amazing and so are you.
        Do we need to add lemon to the aqua faba too? And at which stage should we add colour to the icing?
        Also could you please share the recipe for marzipan.

        Thanks a ton

  32. Can make Sierra turkey or strawberry poppyseed salad from Panera bread it is so delicious you have to try it

    1. Hi Kenny,
      Yes, either really as long as it is not too much. A gel will work well for this.
      You can thicken this too with more powdered sugar, then it can be piped really well, and hold its’ form,
      Gemma 🙂

  33. any eggless variant? I actually wish to make chocolate cookies, the ones which are like mounds, topped with a dollop of chocolate. we get it in the bakeries here. It resembles chocolate dropped on the cookies, to make heaps. but i don’t know whether i should use chocolate directly, or should i make an icing like this. please suggest something, if the meaning of what i said is clear…. which i have doubts about!

    1. Hi there,
      This sounds like a whipped ganache. This does not require egg.
      2 Cups/12oz/340g chocolate chips
      1 Cup/8oz/240g heavy whipping cream
      2 tsp. vanilla extract
      1/2 Cup/6oz/180g powdered sugar. (this is to taste, you can add all of this, or none or a little. I find about 4oz works for me)
      Melt the chocolate in the cream in a double boiler, or the microwave, carefully, just until the chocolate melts, mix well.
      Allow to go cold, refrigerate it. Then when it is cold whisk it in your stand mixer, or with an electric hand mixer, adding the vanilla extract and sugar to taste. This will take a few minutes to thicken up, then it can be piped, dolloped, covered with a layer of tempered chocolate, or however you wish to use it. This is a handy one to know, it is part of the oreo cheesecake recipe too, where it is used as a thin pouring ganach, get to know it!
      Gemma 🙂


      1. Thank you Gemma! I will surely try this out. only one point here, the chocolate dollop which i am talking about is very hard and firm. and not gooey at all. does this ganache turn hard?

        1. Hi Ravi,
          This sounds like it is just chocolate so! sometimes this is used with Nutella too, lots of options, but if it hard it will be chocolate, perhaps tempered if it is shiny and crisp,
          Gemma 🙂

  34. Hi Gemma, thank you for all your delicious recipes! You are so talented! I am wondering if this is the icing recipe I’m searching for that hardens and dries very quickly to a shiny finish on the cookies? I want to be able to do them up and stack them in my freezer box without them sticking together. I had a recipe like that once.

    1. Hi Glaecey,
      Yes, this is the one! you can make this a bit thicker if you wish by adding more icing sugar, but it will harden at room temperature, and store for ages. On Christmas cakes in Ireland this was really used as a way of preserving the cake, with a marzipan layer in between. The cake is stored at room temperature, and lasts until it is gone!!
      Gemma 🙂

  35. I was wondering, don’t you have to cook the egg whites? How does it stay good at room temperature with the egg whites in it?

    1. Hi Dorothy,
      This is an ancient recipe, used through the ages. The lemonjuice stabilizes it, and the high sugar level preserves it. My Mum found a portion of her Christmas cake in a cake box, which had been put in the wrong place, in July this year, and it looked perfect, though we decided not to try it!
      Gemma 🙂

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About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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