How to Make Royal Icing (Bold Baking Basics)
Save RecipeHi Bold Bakers!
Royal icing is a really easy frosting to make for decorating cakes and cookies. You know when you see those beautifully decorated cookie or gingerbread houses at Christmas? That is Royal Icing doing its job.
Royal icing is used for different things so it can be made runny or stiff for its different uses. In Ireland, we use it a lot around the holidays to cover our traditional Irish Christmas Cake. For this I add more icing sugar to this recipe so it becomes thick and spreadable.
My recipe below gives you the perfect consistency for “flooding” cookies. This means its runny and will spread out evenly on your cookie. To test if you have the right consistency you should be able to pipe a line between two fingertips and it should not break.
I love how this icing can be made by simply mixing all of the ingredients together. 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
Also, don’t miss my Gingerbread Log Cabin recipe for a great way to use your Royal Icing!
- 4 (4oz/115g) egg whites
- 4 cups (16oz/460g) icing sugar, sifted
- 2 teaspoon lemon juice
- On a stand mixer fitted with a paddle attachment (k beater) 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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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
Desynee
Here’s my egg substitute chart, I hope this helps!
So simple and easy to follow.Thank so much for the love in sharing. Much love.Mary
Hi Mary,
Thank you for your very kind words, it is good to have you with us,
Gemma 🙂
Dear Gemma, I am afraid of using eggs whites as one of my family members got sick from salmonella. I live in Wisconsin. Is it OK to use eggs whites?
Thanks!!!
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 🙂
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!
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 (https://www.biggerbolderbaking.com/?s=Fondant).
Thank you for being in touch,
Gemma 🙂
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
Thank you Rollande,
It would be of not use if you guys were not here with us.
Happy Christmas, and very best wishes for 2018 to you and yours, lots more to come,
Gemma 🙂
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!
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 🙂
Hi Gemma is it ok to use raw egg white for royal icing?
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 🙂
you can use pasterized egg whites or meringue powder. I also saw a recipe with someone cooking the royal icing on teh stove
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 baking..you’re tricks and tips made my life easier…thank you again..Godspeed Gemma!! 😘😘😘
Thank you Jennifer, I am delighted to see your kind comments today, you made me smile. I am lucky to have all of you lovely Bold Bakers with me on this journey,
Gemma 🙂
Hi gemma,
Why is lemon juice used in this recipe
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 🙂
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?
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 🙂
Hi Gemma,
Can I replace the lemon juice for another flavouring like vanilla?
Hi there,
Not really, though it is good in Royal icing, it keeps it white too!
Gemma 🙂
I don’t have a stand mixer, so I was wondering if I could do this by hand.
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 🙂
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.
Hi there,
I think the Irish Shortbread cookie dough will work for this, it is firm and holds its’ shape. (https://www.biggerbolderbaking.com/irish-shortbread-cookies/)
It is worth a shot!
gemma 🙂
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 🙂
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
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 🙂
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?
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 🙂
Hi Gemma, is icing sugar the same as powdered sugar?
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 🙂
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.
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 🙂
hi gemma! I was wondering….if u can make graham cracker.pretty pls!?
hi gemma! I was wondering. have u ever made homemade graham crakers. I really want u to make those.
Hi there,
Yes, the recipe is right here on the website (https://www.biggerbolderbaking.com/?s=Graham+crackers),
Gemma 🙂
Hi Gemma, why do you put lemon juice into the royal icing? I’ve never heard of this being done before.
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 🙂
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! 🙂
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 🙂
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
Can make Sierra turkey or strawberry poppyseed salad from Panera bread it is so delicious you have to try it
Hi Elizabeth, I know you told me this before, and I have it on my list, thank you, Gemma 🙂
perfect thank you
Hi Emma, can royal icing dry after put some coloring on it and which is suitable, oil based or water based.
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 🙂
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!
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 🙂
Directions
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?
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 🙂
🙂 i will try and let you know!
That is great Ravi, Gemma 🙂
I’ve always heard that we shouldn’t eat raw eggs.
use fresh eggs from a good source.
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.
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 🙂
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?
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 🙂
Woah this is great? but is it okay to eat raw egg white?
Use fresh eggs from a good source. The lemon juice also works to kill any bacteria.