Royal Icing Recipe

The first royal icing recipe uses egg whites. The second one is an instant royal icing, which uses dried albumen.

What is Royal Icing?

This pure white icing offers many decorative options for cake decorators. Since royal icing hardens when dry, decorations can be made in advance of the cake and stored for weeks in an airtight container. Use this icing to create a flawless finish on the outside of the cake; create icing flowers; cover a cake board; make run-out designs; create lace and filigree work; create string work; design plaques and decorations on a wire.

Many wedding cakes feature royal icing decorations, because they can be made in advance and be quickly assembled on the cake. They hold up well when the cake is transported. Imagine the number of touch-ups you would have to make on a wedding cake if you accidently grazed the decorations!

Royal Icing Recipe

Makes 7 cups - enough to apply 3 layers to a 7" cake

• 4 egg white
• 1/2 tsp. lemon juice
• 2 lbs. confectioner's sugar
• (optional - 2 tsp. glycerine)

Combine egg whites and lemon juice in a bowl. Add small amounts of confectioner's sugar at a time until icing is completely smooth and forms a peak. (Optional: at this time, you may add glycerine if using to frost a cake. This makes it easier to cut through).

Make icing thinner for piping lines by adding additional egg white. Make it thicker for floral decorations by adding more confectioner's sugar.

Cover icing with plastic wrap when using. It will quickly dry out. Use only a small portion at a time.

Royal Icing Instructions

To get the best results and to spare yourself unnecessary frustration, first consider the correct consistency for the royal icing recipe according to its function:

For icing cake boards - thin icing to a syrupy consistency.

Piping borders, scrolls, etc. - icing should have stiff peaks. When you lift the spoon from the bowl, icing should stand straight up.

Piping outlines - Icing should form soft peak. When spoon is lifted from bowl, peak should bend downwards. Icing that is too thick will break. Picture shows soft peak consistency

Run-out - creamy consistency - for filling in shapes.

Covering the cake - include the optional glycerin for the best consistency.

Instant Royal Icing

Does not dry as hard as when you follow
the fresh egg white royal icing instructions.

Makes about 7 cups

• 6 tsps. dried egg albumen - (double quantity for run-outs)
• 1/2 c. plus 2 Tbsps. water
• 2 lbs. confectioner's sugar

Add albumen and water in a bowl, blending until lump-free. Gradually add confectioner's sugar, a bit at a time, mixing well after each addition. Add enough sugar until you reach the desired consistency.

Store in an airtight container. While using this instant royal icing, cover with plastic wrap or damp cloth.

When covering the cake with royal icing, apply thin coats (approximately 1/4" thick) and allow to set before applying the next coat.

When decorating, keep a damp cloth handy to wipe the end of the decorating tip. Royal icing tends to dry when the tip is not in use, causing the occasional clog.

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