Royal Icing

Tags: Desserts, Deals
  • Provided by:

    Ingredients Print Recipe

  • 3 egg white
  • 1/4 tsp cream of tartar
  • 4-1/2 cups sugar, powdered, sifted


Place all ingredients in a mixer with the whip attachment. Mix on medium speed until it comes together, then scrape the bowl. Continue mixing on med-high speed until it's thoroughly blended.

The consistency of royal icing depends on how you're using it. You want a "yogurt-like" consistency if you plan to ice the whole cookie. This consistency should be thin enough to spread easily, but not so thin that it just runs off the cookie. If you want to make different colors, divide the icing into several small bowls and color each one by stirring in colors.

To pipe royal icing, the consistency needs to be thicker so that you can pipe it and it holds its shape.

Getting the right consistency just takes practice. To make the icing thicker, add more confectioners' sugar. To make the icing thinner, add a few drops of water.
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