Royal Icing


by: Sharon

A simple mixture of raw egg whites and confectioners’ sugar, royal icing is mostly used for decoration. It works especially well in a paper cone because of its tendency to form ribbons that give it a fluid natural appearance on cakes when you wave the cone over the cake. With a little practice, the easiest way to write on a cake is with royal icing in a paper cone. Professional pastry chefs make elaborate designs with it.


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serves: 1

1 egg white

1 cup confectioners' sugar, or more as needed

Nutrition Facts
Royal Icing

Servings Per Recipe: 1

Amount per Serving

Calories: 797

  • Total Fat: 0.1 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 56.8 mg
  • Total Carbs: 201.8 g
  •     Dietary Fiber: 0 g
  •     Sugars: 201.4 g
  • Protein: 3.6 g

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1.  Combine the egg white and confectioners’ sugar and mix with a whisk until smooth and thick enough that the whisk leaves light trails on the top of the icing.

Cooks' note:
ROYAL ICING FOR COOKIES: To make enough royal icing for 60 cookies, quadruple the above recipe and add food coloring and 1 teaspoon of lemon oil or other flavoring. It you like, you can substitute 6 tablespoons of heavy cream for the egg vvhites.

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