Easy Royal Icing Recipe with Egg Whites
This easy royal icing recipe is made by whipping powdered sugar and egg whites for pipe-able consistency icing. This is perfect for beginner friendly decorating!
Servings 3 cups
Ingredients
- 3 egg whites or 3.4 fl oz pasteurized liquid egg whites
- 4 cups powdered sugar 460g
- 1 tsp vanilla extract optional
Instructions
- Attach the whisk attachment to your stand mixer.
- If using liquid egg whites, measure out 3.4 fl oz. If using fresh eggs, separate your egg whites from the yolks. In the bowl of a stand mixer, add your egg whites.
- Beat the egg whites at low speed until frothy, about 30 seconds.
- Add powdered sugar one cup at a time and mix on low speed in-between additions. (Add optional vanilla extract)
- After all the sugar is added, set the speed to medium-high and beat until stiff peaks form (5-8 minutes). When removing the whisk attachment, the peaks should stand up without running back into the bowl.
- Your icing is ready! You can dye this with food gel dye and add to piping bags for decorating!
Notes
- Pipe-able consistency is used to outline/flood cookies and make very simple details. Take a knife and run a line through the center of the icing in the stand mixer. Count how many seconds it takes for the surface to smooth over. Pipe-able consistency is between 15-18 seconds.
- Prevent crusting by covering the bowl with a damp paper towel or dish towel when you're not using it. Mixing icing that has crusted will result in graininess.
- Don't over-mix the icing, just whip the icing until you get stiff peaks and then stop the mixer. This will ensure the pipe-able consistency.
- Tools: The things that help me make royal icing: Stand mixer or Hand held mixer | AmeriColor soft gel paste food coloring | Piping bags | Digital scale | Scribe Tool | Wilton Tip #1 | Wilton Tip #2 | Wilton Tip #3 | Wilton Tip #4