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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My go-to royal icing recipe has stood the test of time with fellow bakers. It mixes up beautifully every time and makes cookie decorating effortless and fun.
- Perfect for Decorating: Royal icing is a smooth, glossy frosting that lets you pipe, write, and floodcookies like a pro—instantly elevating your baked creations.
- Professional Results: Achieve bakery-style decorations effortlessly.
- Versatile: The best icing for cookies or cakes with the same great results.
- Tried-and-true icing recipe: Tested and perfected over years for consistency.
- Easy to Make: Only 3 ingredients and straightforward method for any baker.
I want all Bold Bakers to know just how easy Royal Icing recipe is for all your holiday cookie decorating. I’ve been making this recipe for years, and a huge part of its success comes down to a few simple tips: always start with room-temperature egg whites, which whip up much bigger than cold ones, and sift your powdered sugar to remove lumps and aerate the icing for a smooth, glossy finish, which can be easily tinted with food coloring to create any color you like and used on sugar cookies, gingerbread cookies, or cakes.
IMPORTANT NOTE: This recipe was improved and updated on 11/2/2025, to include explanations and substitutes of key ingredients, make-ahed and storage instructions, ways to use, answers to the most frequently asked questions, and Pro Chef Tips.
Bold Bakers Loved This!
“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!” — Hanna
“Used this Royal Icing recipe twice and it is perfect! My daughter now loves decorating sugar cookies for every special Holiday. Thank you soooo much!” — Connie
“Simple recipe turned into an easy to spread fluffy texture icing with a shiny finish. Easily covered an 8×8 Traditional fruitcake, over almond paste. Now my goto Royal Icing” –Miriam
Table of Content
- What is Royal Icing?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Royal Icing
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- How to Decorate Cookies With Royal Icing
- FAQs
- Ways to Use
What is Royal Icing?
Royal icing is a smooth, glossy frosting made from egg whites, powdered sugar, and a touch of lemon juice. It dries hard, making it perfect for detailed designs or covering baked treats.
This icing allows for precise piping, effortless flooding, and easy consistency adjustments for cookies, cakes, or decorative details. Once set, it maintains its shape beautifully, making it great for holiday treats, gingerbread houses, or any special occasion.
Tools You Need
- Measuring cups
- Measuring spoons
- Mixing bowls
- Fine Mesh Sieve
- Bain marie
- Whisk
- Stand mixer
- Cling wrap
Key Ingredients and Substitutes
Egg Whites
- Provide structure and stability; whip into a meringue base that makes the icing fluffy and glossy.
- Substitutions:
- Pasteurized liquid egg whites (safe for raw consumption).
- Aquafaba (chickpea water) for a vegan option; may need slightly more powdered sugar to reach the right consistency.
Powdered Sugar
- Also known as “icing sugar”, sweetens and thickens the icing; gives structure and a smooth texture. Sifting aerates and removes lumps.
- Substitutions:
- Homemade powdered sugar (blend granulated sugar with cornstarch).
- Note: Powdered sugar is essential for smooth icing; granulated sugar is not recommended.
Lemon Juice
- Adds slight flavor and acidity; stabilizes the egg whites to help the icing hold its shape.
- Substitutions:
- Cream of tartar (¼ teaspoon / 1.25ml) can be used to stabilize in place of lemon juice.
- Vinegar (1 teaspoon/ 5ml) in a pinch, though flavor may slightly differ.
How to Make Royal Icing
To Heat Treat the Egg Whites
- Prepare a bain marie: In a bain marie over low heat, add your egg whites and heat, whisking constantly for 2–3 minutes or until the egg whites are warm but not cooking.
- Make them safe to use: This gentle process kills any bacteria in the eggs, making them safe to use raw.
To Make the Royal Icing
- Whip the egg whites: In the bowl of a stand mixer fitted with a whisk attachment (thoroughly cleaned and grease-free), whisk the egg whites on high speed until foamy, about 2 minutes. (You can also do this using a handheld electric mixer.)
- Add powdered sugar gradually: With the mixer on medium-low speed, gradually add the sifted powdered sugar one spoonful at a time.
- Add lemon juice and whip: Once all of your sugar is incorporated, add the lemon juice and whip on high speed until thickened, about 3 minutes.
- Adjust icing consistency: The icing at this stage will be perfect for floodingcookies. If you want it stiffer for frostingcakes or writing on cookies, add more powdered sugar until you reach your desired texture.
- Store properly: Place the icing into a bowl and cover with cling wrap. Make sure the wrap is in direct contact with the icing to prevent it from hardening while waiting to use it.
- Use or store: Use immediately, or store in an airtight container at room temperature for up to 2 weeks, or in the fridge for up to 4 weeks.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Start with room-temperature egg whites: They whip up bigger and give your icing more volume and stability.
- Keep tools grease-free: Even a trace of fat can stop your egg whites from whipping properly. Wipe your bowl and whisk with lemon juice or vinegar before starting.
- Sift your powdered sugar: This ensures a silky-smooth icing with no lumps.
- Adjust consistency for your needs: Add more powdered sugar for writing or outlining, or a few drops of water for flooding cookies.
- Cover icing as you work:Royal icing dries fast—keep cling wrap directly on the surface to prevent crusting.
- Piping tips: Apply even pressure to your disposable piping bags for clean lines and smooth flooding.
- Let icing dry completely: Allow 4–6 hours at room temperature before stacking or packaging decorated cookies.
Make Ahead and Storage Instructions
- Make ahead: Royal icing can be prepared up to a few days in advance. Simply cover it tightly with cling wrap pressed directly onto the surface to prevent it from drying out.
- Room temperature storage: Keep leftover royal icing in an airtight container at room temperature for up to 2 weeks.
- Refrigerator storage: For longer storage, refrigerate for up to 4 weeks. Before using, bring to room temperature and re-whip to restore its smooth, glossy texture.
- Freezing not recommended: Storing in the freezer can affect the consistency and make the icing grainy once thawed.
- Keep decorated cookies safe: Once cookies are iced and fully dry, store them in airtight containers at room temperature for up to 2 weeks. Place parchment paper between layers to protect the designs.
How to Decorate Cookies With Royal Icing
My recipe gives you a royal icing with the perfect consistency for decorating cookies.
- Piping means using the icing to outline, add details, or write directly onto cookies with precision.
- Flooding is filling in larger areas with the thinner icing to create a smooth, even, glossy surface, giving your cookies a professional, bakery-style finish. To test the consistency, pipe a line of icing between two fingertips—it should hold without breaking.
FAQS
How long does it take to dry?
Royal icing dries to a smooth, shiny finish in a few hours, giving cookies a professional, bakery-ready look.
Why won’t my royal icing harden?
If your icing isn’t firming up, humidity may be the culprit. Simply add ½ cup (2oz /57g) powdered sugar at a time until the icing thickens slightly. This will help it dry properly and maintain its shape and shine.
Why I don’t use meringue powder
I prefer to use fresh egg whites instead of meringue powder because they whip up to a fluffier, glossier texture and create a more stable icing. Fresh whites also give you better control over consistency, which is key for both piping and flooding cookies. While meringue powder is convenient, it can leave the icing looking dull and slightly chalky — and I want you to have bakery-quality results every time.
How to heat treat egg whites
If you’re cautious about using raw egg whites, you can heat treat them easily. Gently warm the eggs over a bain marie(double boiler) on low heat for 2–3 minutes, until just warm but not cooked. This step isn’t necessary, but it’s a helpful method to know. Plus, the lemon juice in my recipe adds acidity that naturally reduces any bacteria risk.
Why Isn’t My Royal Icing Shiny?
If royal icing dries dull, it’s usually from slow drying, high humidity, or overmixing. Using fresh egg whites and letting cookies dry in front of a fan helps achieve a smooth, glossy finish.
Ways to Use
- The Ultimate Homemade Gingerbread House
- Pepparkakor (Swedish Ginger Cookies)
- Homemade Gingerbread Men
- Irish Christmas Cake Recipe
- Simple Snowflake Cookie Decorating
IMPORTANT NOTE: This recipe was improved and updated on 11/2/2025, to include explanations and substitutes of key ingredients, make-ahed and storage instructions, ways to use, answers to the most frequently asked questions, and Pro Chef Tips.
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Watch The Recipe Video!
Royal Icing Recipe
Ingredients
- 4 large egg whites at room temperature (about 4 oz/120 g)
- 4 cups (16 oz/450 g) powdered sugar , sifted
- 2 teaspoons lemon juice
Instructions
To Heat Treat the Egg Whites
- In a bain marie over low heat, add your egg whites and heat whisking constantly for 2-3 minutes or until the egg whites are warm but not cooking. This process will kill any bacteria in the eggs making them safe to use when raw.
To Make the Royal Icing
- In the bowl of a stand mixer fitted with a whisk attachment (thoroughly cleaned and grease free) whisk the egg whites on high speed until foamy, around 2 minutes. (You can also do this using a handheld electric mixer).
- With the mixer on medium-low speed, gradually add the sifted powdered sugar one spoonful at a time.
- Once all of your sugar is incorporated, add the lemon juice and whip on high speed until thickened, about 3 minutes.
- 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 powdered sugar until you get the consistency you desire.
- Place the icing into a bowl and cover with cling wrap. Make sure the cling wrap is in direct contact with the icing as this will prevent it from hardening while you are waiting to use it.
- Use it straight away or store in an airtight container at room temperature for up to 2 weeks or in the fridge for up to 4 weeks.
Recipe Notes
- Start with room-temperature egg whites: They whip up bigger and give your icing more volume and stability.
- Keep tools grease-free: Even a trace of fat can stop your egg whites from whipping properly. Wipe your bowl and whisk with lemon juice or vinegar before starting.
- Sift your powdered sugar: This ensures a silky-smooth icing with no lumps.
- Adjust consistency for your needs: Add more powdered sugar for writing or outlining, or a few drops of water for flooding cookies.
- Cover icing as you work:Royal icing dries fast—keep cling wrap directly on the surface to prevent crusting.
- Piping tips: Apply even pressure to your disposable piping bags for clean lines and smooth flooding.
- Let icing dry completely: Allow 4–6 hours at room temperature before stacking or packaging decorated cookies.
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… Read more »
Hi Gemma, should I use this same recipe for a 6 inch cake or should I divide it by two?
Thanks
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?
share the recipe if using whipping cream, please..
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!
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.
Hi Gemma, I only have Cane Fondant Iving sugar at home. Will I get the same outcome or do I need to adjust measurements?
Hi! Can I freeze the royal icing? (The egg whites were not heated)
I used this recipe (I halved the ingredients) to decorate my first-time made-from-scratch gingerbread christmas cookies and it was perfect! I probably should have added more icing sugar as mentioned in the recipe, for a writing consistency, but this worked fine, too ☺️
The coloured icing in my photos is from store-bought tubes but I think for next time I’ll just make this royal icing and add food colouring instead! I love the consistency and the look, a lot better than my store-bought tubes. Thank you, Gemma ☺️
Hi Gemma, I just wanted to ask what the dry consistency of the royal icing should be like. Should it be fully hard or should it be meringue-like where it’s hard on the outside and soft in the middle. Mine has turned out meringue like after 10 hours of sitting out to dry so just want to figure out where I may have gone wrong if it should be fully hard.