Smooth and shiny, this easy to make Royal Icing from scratch is made with just a couple ingredients you already have and is the perfect addition to frosting any cutout cookie. The very same icing bakeries use but tastes 100 times better. So easy and perfect every single time.
Oh my gosh, that was the fastest weekend ever. I can’t believe how quickly it flew by and I still have not wrapped even one gift. I’m almost done my shopping, just a few odds and ends left but I DID make time to bake a few more cookies to share with all of you here. Just in time for Christmas. And, I realized, there is one thing I never really shared here all by itself…and it’s my favorite cooking decorating tool….Royal Icing. I’m going to tell you just How to Make Royal Icing from Scratch with just a handful of ingredients you already have in your kitchen.
This is my go-to icing for just about any cutout cookie recipe like my favorite Gingerbread Cookies. It’s fantastic year round for any occasion and it’s easy to color to fit any party or even decor. Royal Icing from scratch is ready in just a few minutes and is a staple for cookie decorating…in my opinion and I can’t believe it’s taken me this long to share the recipe with you. I shared it first in this Cream Cheese Cutout recipe way back when and thought it’s awesome enough to warrant it’s own post.
Royal Icing is just a couple of ingredients that you throw into a mixer and beat until fluffy, glossy and smooth. Egg whites, powdered sugar and vanilla….that’s all.
And if you’re squeamish about the raw egg whites you can do what I do and use pasteurized eggs or egg whites in a carton. OR you can sub out the raw egg whites for meringue powder by following the conversion instructions on the package.
I’ve tried all three ways and have my best results with raw pasteurized egg whites.
- 4 ounces pasteurized egg whites
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
- In the bowl of an electric mixer, mix the egg whites and vanilla until frothy.
- Gradually, add the sugar and mix on low speed until the sugar is incorporated and the icing is shiny. Turn the mixer to med-high and beat until the mixture forms stiff, shiny peaks, approximately 5-7 minutes.
- Stir in food coloring if desired.
- For immediate use, transfer to a pastry bag fitted with a tip and pipe onto the cookies. (Or if you're using a zip top bag, clip corner and pipe onto cookies.)
- Icing can be stored in an airtight container for up to 3 days.