Royal icing
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    • 1/3 cup (3 ounces) pasteurized egg whites
    • 4 1/2 cups plus 1 tablespoon (16 ounces) sifted confectioners' sugar
    • 1/2 teaspoon lemon juice


Baking Directions:

1. In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form. 2. Set the mixer to medium-low speed and gradually add the confectioners’ sugar, 1/2 cup (4 ounces) at a time. Scrape thoroughly between additions. 3. Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes. 4. Use immediately or place the icing in an airtight container. You can keep royal icing in the refrigerator for up to 5 days.