Royal Icing Recipes

There are 2 different ways you can do royal icing.  Either with meringue powder, found at your local craft or bakery store, or fresh egg whites.  The only opinion I have is that using meringue powder is much more convenient for me than waiting for the egg whites to get room temperature.

ROYAL ICING #1

Ingredients:

3 tablespoons Wilton Meringue Powder

1 lb. (4 cups) sifted confectioners’ sugar (powdered sugar)

6 tablespoons warm water


Instructions:

Beat all ingredients until icing forms stiff peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).  Makes 3 cups.

ROYAL ICING #2

Ingredients:

2 egg whites, room temperature

2 ¼ cups sifted confectioners’ sugar (powdered sugar)

¼ tsp cream of tartar

Instructions:

Beat all ingredients until icing forms stiff peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).  Makes 3 cups.

Put icing into a pastry bag fitted with a #12 round tip.  You’re now ready to assemble your house!

Use either recipe.  Meringue powder, pastry bags, and pastry tips can be found at the craft store Michaels.

Click Here for PDF

4 Comments on Royal Icing Recipes

  1. Jacqueline
    November 28, 2012 at 9:22 am (5 years ago)

    You can warm the eggs in a bowl of warm water to get them to room temp faster.

    Reply
  2. Jacqueline
    November 28, 2012 at 9:23 am (5 years ago)

    also, could you please post how much these recipes make? enough for 3 gingerbread houses? Six? I will find out today when i make it but i would like to know how much to buy of the ingredients.
    thank you.

    Reply
    • Linda
      November 28, 2012 at 9:59 am (5 years ago)

      Each recipe should make 3 cups of icing. My rule of thumb is 1 batch of royal icing is enough to assemble a house (based on my basic house pattern) and decorate it. If you’re going to ice your board to make it look like snow, making 2 batches is recommended. Any leftover you can decorate sugar or gingerbread cookies with.

      Doubling a batch of royal icing is easy. Double the eggs/meringue powder and double the powdered sugar. The trick comes when adding the water. Double the water in a cup and then slowly add to your sugar mixture while beating. You will most likely NOT use all of the water. You can always add more water if the icing is too stiff. If it’s too thin, just add more powdered sugar.

      I hope this helps. Happy Decorating! – Linda

      Reply

1Pingbacks & Trackbacks on Royal Icing Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>