Royal Icing
A classic royal frosting recipe perfect for gingerbread houses and cookie decorating. This icing dries firm, holds its shape, and can be adjusted for decorating or sturdy construction.
Ingredients
Royal Icing (Meringue Powder Method)
- 3 Tablespoons meringue powder or may use one egg white
- 4 cups powdered sugar
- 6 Tablespoons warm water
Royal Icing (Egg White Method)
- 3 whole egg whites room temperature
- 4 cups powdered sugar
- 1/2 teaspoon cream of tartar
Instructions
Royal Icing (Meringue Powder Method)
- This recipe makes about 3 cups of icing. Beat all ingredients until stiff peaks form — about 7–10 minutes using a stand mixer or 10–12 minutes with a hand mixer.Keep all utensils completely grease-free or the icing will not set properly. For a stiffer icing, reduce the water by 1 tablespoon. Cover icing with a damp cloth when not in use to prevent drying.
2nd Recipe
- Beat egg whites and cream of tartar until foamy. Gradually add powdered sugar and continue beating until stiff peaks form. Adjust consistency as needed for decorating or construction.
Notes
- Royal icing dries firm and is ideal for gingerbread house assemblyAll bowls and utensils must be grease-freeFor decorating, thin slightly with water; for construction, keep icing very stiffThis icing dries quickly — cover when not in use
