Royal Icing

Name: Royal Icing
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup.
Ingredients: 2 cups confectioners' sugar; 2 tablespoons plus 2 teaspoons water; 4-1/2 teaspoons meringue powder; 1/4 teaspoon cream of tartar; Food coloring, optional

Curious to learn how to make royal icing? Our Test Kitchen experts have mastered the recipe for this stunning cookie decoration. Royal icing is different from other types of icing because it dries quickly and has a super-smooth finish—perfect for decorating! —Taste of Home Test Kitchen

Ingredients

2 cups confectioners' sugar
2 tablespoons plus 2 teaspoons water
4-1/2 teaspoons meringue powder
1/4 teaspoon cream of tartar
Food coloring, optional

Directions

In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
To decorate, place icing in a pastry bag. For border decorations and dots, use #3 round pastry tip. For small detailed decorations, use #1 or #2 round pastry tip.

Editor's Note: Use of a coupler ring will allow you to easily change pastry tips for different designs. Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.

Editor's Note

Use of a coupler ring will allow you to easily change pastry tips for different designs.

Nutrition Facts

1 teaspoon: 24 calories, 0 fat (0 saturated fat), 0 cholesterol, 3mg sodium, 6g carbohydrate (6g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

Originally published as Royal Icing in Holiday & Celebrations Cookbook 2004

Reviews

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Average Rating:

brandy1619

Dec 9, 2014

I'm looking for an icing/frosting that I can decorate on my cookies and then freeze.The ones I've tried discolor after I defroz the cookies.
sgronholz

Dec 10, 2013

I tried this icing on my gingerbread cookies this past weekend and was thrilled with the results! I will definitely make it again.
KaSm

Jun 28, 2010

There are two royal icing recipes. Which one is better?
alexa621

Dec 22, 2009

I added some vanilla and almond extract and it was really good! I was expecting it to be more functional than tasty for some reason, glad I was wrong!
sugarbooger111

Dec 8, 2009

Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting, because it inhibits the formation of crystals. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.
dmmg

Dec 12, 2008

how can I make meringue powder myself it is possible? Thank you.
Kimmer66

Dec 10, 2008

Does this frosting have a good taste? How does it compare to the other frosting choices? I've never worked with this before but heard it was best for cut-outs and ginger people. Thanks!
winchel1

Dec 9, 2008

what is the cream of tarter for in royal icing? I have made tons of royal icing and have never seen it added in a reciepe before