How To Make Royal Icing


  • 3 1/2 cups sifted icing sugar – you may need more depending on the size of your egg whites.
  • 2 egg whites
  • 1 tsp lemon juice


For Piping

  1. Combine the eggwhites and the lemon juice in an electric mixing bowl. (Don’t overbeat the eggs in the beginning, we’re not making whipped cream.)
  2. Begin adding the sifted icing sugar, 1 cup at a time. Beat with an electric mixer on medium speed. Be sure to scrape down the sides of the bowl.
  3. Keep adding a little sugar at a time until the consistency looks thick like whipped cream and forms soft peaks.
  4. You can use this icing for Piping borders and designs on the cookies.

    For Flooding
  1. Now you need to thin down the icing until it’s smooth and slightly runny.
  2. Add a teaspoon of water to the stiff icing and stir well until the concistency is runny enough that you can flood the cookies.
  3. Have a small needle close by because it comes in handy to pop any air bubbles made while piping the cookies.
  4. These bottles are great for decorating cookies but I prefer to use a small tip and piping bag so that I have more control of the icing and where it flows.

IMPORTANT:  Royal Icing dries out quickly, so it’s very important to keep the bowls covered with a wet cloth or seran wrap. Also, the icing can harden in your piping tips if you let them sit for too long on the counter, so I just wrap them in wet paper towel when they’re not being used.




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