Royal Icing

Gingerbread Men

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A classic, simple royal icing recipe that can be used to fancy up cookies, cakes, and all sorts of treats.


Units Scale
  • 2 egg whites, at room temperature
  • 2 cups sifted icing sugar
  • 12 teaspoons lemon juice (optional)


  1. In a clean, dry bowl of a stand mixer, whisk egg whites until foamy (about 3 minutes), add lemon juice if using.
  2. Slowly add icing sugar.
  3. Raise the speed to medium – high until icing is thick and shiny. This should take about 3 minutes (If you feel the mixture is still too runny at this point you can add more icing sugar to help stiffen it up, just add a little at a time).
  4. Add icing to a piping bag and pipe on cooled cookies.
  5. Let air dry for at least an hour or until rock hard.


Royal icing is a bit of a trial and error to find the consistency that you like to work with (thick or runny). Rule of thumb is one egg white to one cup of icing sugar. Remember when the icing is runny the icing will spread out.
Also the icing needs lots of time to air dry (I like to let my cookies air dry overnight).
The cookies will keep 2-3 weeks in an air tight container.


Let me know what you think of this recipe!x
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