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Royal Icing recipe

Pipe Royal Icing onto any type of cut-outcookies. The icing is easy to tint with food color and hardensas it dries.

Recipe: Royal Icing

1 1/4 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm water
1/4 teaspoon cream of tartar

  • Combine all ingredients in large mixerbowl. Beat at low speed until moistened. Increase speed to medium.Beat until stiff and glossy (2 to 4 minutes). (If too stiff,add additional tablespoon hot water.)
  • Cover bowl with damp paper towel untilready to use or cover with plastic food wrap; refrigerate upto 2 weeks. To restore texture, allow icing to reach room temperature,then rebeat.

    Makes 3/4 cup.

    Tip: Royal icing hardens when it driesand is used for piping decorations on cooled cookies.

    Nutrition Facts (1 tablespoon):Calories:150, Fat: 6 g, Cholesterol: 15 mg, Sodium: 45 mg, Carbohydrates:25 g, Dietary Fiber: 0 g, Protein: <1 g.

    Royal Icing Recipe Demonstration –

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  • Comments

    1 Comment


    Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle. Want more great ideas?

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