Try this Royal Icing Recipe recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (89g)
- Sodium 3.55499999699478 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
- For stiffer icing (used for outlining), use 1 tablespoon less water. For the thinned (flood) royal icing add an additional teaspoon of water at a time until you reach a good consistency.
- Royal icing will keep at least a month. Cover with clear wrap and refrigerate.
- Separate frosting in bowls to mix in different colors with food coloring.
Royal icing achieves its characteristic hard-set finish through the structural transformation of dried albumin proteins rather than the evaporation of moisture alone. Confectioners' sugar provides the bulk sucrose, while meringue powder introduces dried egg whites containing water-soluble proteins that unfold during agitation and trap air bubbles. When combined with six tablespoons of warm water, these components hydrate rapidly to form a stable colloidal suspension that cures into a rigid lattice upon exposure to air. Maintaining strict sanitation of mixing bowls is critical, as any microscopic trace of residual fat will coat the protein strands and prevent proper mechanical aeration.
Managing Consistency and Storage
Controlling moisture levels dictates the working properties of the frosting. For precise outlining work, reduce the liquid volume by one tablespoon to yield a stiffer paste that holds sharp peaks without sagging. Conversely, incorporating water incrementally by the teaspoon transforms the mixture into a self-leveling consistency suitable for flooding surfaces. Because this formulation contains no dairy or animal fats, it accommodates vegan and vegetarian dietary requirements naturally when using certified plant-derived colorants. Stored properly in an airtight container lined with plastic wrap pressed directly against the surface, the mixture remains viable under refrigeration for at least thirty days.
- If the icing appears grainy, extend the mixing time at low speed to fully dissolve sugar crystals.
- To prevent crusting while working, keep bowls covered with a damp cloth at all times.
