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Royal Icing

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Royal Icing from the Wikibooks Cookbook—original source of recipe, licensed under the GNU Free Documentation License

  • Cook Time: Just a few minutes



  1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low until they become loose, about 1 minute.
  2. Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
  3. Gradually add the confectioners' sugar with the mixer on low.
  4. Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.

Flooding (filling in an icing outline)

  • Add a small amount of water to the frosting and mix until the icing reaches a looser consistency.

Notes, Tips and Variations

  • If desired, divide the icing among smaller bowls and add coloring(s).
  • To store icing for later use:
  1. Clean the inner sides of the bowl or container to remove any drips.
  2. Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
  3. Refrigerate up to 5 days.

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