Easy Royal Icing Recipe for Beginners

This beginner-friendly easy royal icing recipe is here to guide you through the process step-by-step. With a few simple tips and tricks, you’ll be piping like a pro in no time.

Why Royal Icing is So Great

Royal icing is a baker’s dream come true! It’s incredibly versatile, allowing you to create stunning decorations for cookies, and more… Here’s why we all love it:  

• Versatility: From intricate piping to smooth flooding, royal icing can be used to create endless designs.  
• Durability: Once dried, royal icing hardens, making it perfect for creating sturdy decorations that can be shipping and handled without getting messed up.
• Customization: With food coloring, you can create any color imaginable, allowing you to match your icing decor for any holiday.
• Precision: Royal icing dries pretty quickly, making it ideal for creating fine details and precise lines!
• Shelf Life: Royal iced treats can last for weeks, so it perfect for holiday baking and gifting.  

Royal Icing Ingredients

• 3 large egg whites, at room temperature
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 pound powdered sugar, sifted
• *Optional Food coloring (gel or liquid)

Equipment Needed

• Medium bowl
• Electric mixer with whisk attachment
• Piping bags
• Piping tips

How to Make Royal Icing

1. Whip Egg Whites: In a clean, dry bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. You should whip them until they form soft, floppy peaks that curl over when you lift the whisk or beaters.
2. Gradually Add Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. After each addition, continue to whip the egg whites on medium-high speed until the sugar is fully incorporated and the mixture returns to a soft peak stage.
3. Increase Speed: Increase the speed to high and beat until stiff peaks form. The icing should be glossy and hold its shape.
4. Add Flavoring: Beat in the vanilla extract.
5. *Optional Color the Icing: Divide the icing into small bowls and add your desired food coloring. Mix well to incorporate the color.
6. Fill Piping Bags: Transfer the colored royal icing to piping bags fitted with your desired piping tips. To transfer colored icing into piping bags, first prepare the bags by cutting the tip to your desired size and inserting the piping tip. Fold the top of the bag down to create a cuff, then spoon the icing into the bag, using a spatula to guide it. Twist the top of the bag to close it. To pipe the icing, hold the bag upright and gently squeeze, guiding the tip to create your desired design. Experiment with different techniques like piping lines, dots, and swirls. For easier filling, use a coupling or warm the icing slightly.
7. Decorate: Use the piping bags to decorate your sugar cookies, chocolate sugar cookies, or gingerbread cookies!

Recipe Tips

• Cleanliness is Key: Ensure all your tools and bowls are clean and dry to prevent the egg whites from deflating.
• Room Temperature Eggs: Room temperature eggs whip more easily and create a smoother icing.
• Consistency: Adjust the consistency of the icing by adding more powdered sugar for a thicker icing or a few drops of water for a thinner icing.
• Practice Makes Perfect: Don’t be discouraged if your first attempts aren’t perfect. Practice with different piping techniques to improve your skills.
• Storage: Store leftover royal icing in an airtight container in the refrigerator. Bring it to room temperature before using again.

Adjusting the Consistency of Royal Icing

To get the perfect consistency for piping details or flooding, you’ll need to adjust the thickness of your royal icing. Here’s how:

Thinner Icing (for flooding): Add Water: Gradually add small amounts of cold water to the icing, a few drops at a time, and test the consistency after each addition… Mixing gently until you reach the desired consistency. Avoid Over-Thinning: Be cautious not to add too much water, as it can make the icing too runny and difficult to work with.

Thicker Icing (for piping details): Add Powdered Sugar: Gradually sift powdered sugar into the icing, mixing thoroughly until you reach the desired consistency.  

Tips for Adjusting Consistency:

• Small Amounts: Add water or powdered sugar in small increments to avoid over-adjusting.  
• Test on Parchment Paper: Pipe or flood a small amount of icing onto parchment paper to test the consistency before applying it to your soft sugar cookies.  
• Patience is Key: Don’t rush the process. Take your time to achieve the perfect consistency.

Sugar Cookie Icing vs. Royal Icing

Both icings are popular for decorating cookies, but they have different characteristics!

• Sugar Cookie Icing: It’s easy to make and perfect for a softer, more forgiving icing. It’s great for flooding cookies or creating simple designs.  
• Royal Icing: Made with powdered sugar, egg whites, and cream of tartar, royal icing dries hard and glossy. It’s ideal for intricate piping and detailed designs. It’s more time-consuming to make but offers a professional, polished look!

Royal Icing Recipe Card

If you use this royal icing recipe, I’d really appreciate a star rating or review… Thank YOU!

Easy Royal Icing Recipe

Royal Icing
A classic and versatile icing perfect for decorating cookies, cakes, and more. This easy-to-follow recipe will help you create beautiful, professional-looking treats.

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Course: From Scratch Recipes

Cuisine: American

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 3 cups

Calories: 51kcal

Author: Juliea Huffaker

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Ingredients

• 3 large egg whites at room temperature
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 1 pound powdered sugar sifted
• *Optional Food coloring gel or liquid

Instructions

• Whip Egg Whites: In a clean, dry bowl, beat the egg whites with the cream of tartar on medium speed until soft peaks form. You should whip them until they form soft, floppy peaks that curl over when you lift the whisk or beaters.
• Gradually Add Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated. After each addition, continue to whip the egg whites on medium-high speed until the sugar is fully incorporated and the mixture returns to a soft peak stage.
• Increase Speed: Increase the speed to high and beat until stiff peaks form. The icing should be glossy and hold its shape.
• Add Flavoring: Beat in the vanilla extract. (You could also use coconut extract, almond extract, or orange extract for a different flavor.)
• *Optional Color the Icing: Divide the icing into small bowls and add your desired food coloring. Mix well to incorporate the color.
• Fill Piping Bags: Transfer the colored icing to piping bags fitted with your desired piping tips. To transfer colored icing into piping bags, first prepare the bags by cutting the tip to your desired size and inserting the piping tip. Fold the top of the bag down to create a cuff, then spoon the icing into the bag, using a spatula to guide it. Twist the top of the bag to close it. To pipe the icing, hold the bag upright and gently squeeze, guiding the tip to create your desired design. Experiment with different techniques like piping lines, dots, and swirls. For easier filling, use a coupling or warm the icing slightly.

Notes

Ingredient Temperature: Ensure all ingredients, especially the egg whites, are at room temperature for optimal whipping.

Cleanliness: Use clean, dry bowls and beaters to prevent the egg whites from deflating.

Gradual Sugar Addition: Add powdered sugar gradually to the whipped egg whites, one tablespoon at a time, to maintain stability and prevent the mixture from becoming too runny.

Consistency: Adjust the consistency of the icing by adding more powdered sugar for a thicker icing or a few drops of water for a thinner icing.

Coloring: Use gel food coloring for vibrant, intense colors. Liquid food coloring can dilute the icing and affect its consistency.

Piping Tips: Experiment with different piping tips to create various designs.

Storage: Store leftover royal icing in an airtight container in the refrigerator. Bring it to room temperature before using it again.

Drying Time: Allow your decorated treats to dry completely before handling or storing.

Practice: Practice makes perfect! Don't be afraid to experiment with different piping techniques and designs.

Nutrition

Serving: 1g | Calories: 51kcal | Carbohydrates: 13g | Sodium: 5mg | Sugar: 12g