Royal Icing

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Royal Icing

Royal Icing


  • 2 large egg whites or egg-white substitute or more to thin icing
  • 4 cups sifted confectionersÂ’ sugar or more to thicken icing
  • Juice of 1 lemon
  • assorted food coloring


  • Beat the egg whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. Add food coloring to achieve desired color.

    Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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