Royal Icing Recipe: Easy Recipe, Dries Hard

I relish making the Best Royal Icing Recipe. Using 3 cups sifted powdered sugar, two large egg whites, cream of tartar and a dash of vanilla extract or lemon juice with a splash of water, I achieve an icing that pipes smoothly and dries hard for all kinds of confections.

I recently discovered the perfect royal icing recipe and I’ve been hooked ever since. I love how it turns plain cookies, cakes, cupcakes and gingerbread houses into actual edible art.

This recipe uses 3 cups of sifted powdered sugar, 2 large egg whites at room temperature and 1/2 teaspoon cream of tartar to create a smooth, strong base. I sometimes add 1 teaspoon of vanilla extract or lemon juice to give it a slight twist in flavor, along with 1-2 tablespoons of water to get the right consistency.

I always experiment with the best food coloring choices to get that perfect flood consistency and quick dry effect that holds even the most intricate details in place. When decorating, I enjoy the simplicity of crafting snowflake cookies or outlines on cakes that just pop with personality.

It’s a fast drying royal icing recipe that’s easy to master no matter what decorative projects you’re working on.

Why I Like this Recipe

I like this recipe because:
1. I love how simple it is – I don’t have to be a pro to make it and it comes together really easily.
2. I like that I can tweak the flavor with either vanilla extract or lemon juice which makes it fun to experiment with.
3. I really appreciate the smooth, shiny finish and how it dries hard, making my cookies and cakes look awesome.
4. I enjoy that it’s pretty forgiving – adding water little by little means I can adjust the consistency exactly how I want it.

This royal icing recipe is the best I’ve ever tried for decorating cookies, cakes, cupcakes and gingerbread houses. Its super easy to make and works great even if you’re not a baking expert. The texture is smooth when you pipe it and it dries hard which really helps your decorations stand out. I know it might not seem fancy but its simplicity makes it perfect for any occasion.

Ingredients

• Powdered sugar is the main source of sweetness and provides simple carbohydrates to our recipe.
• Egg whites add protein and help create a smooth, light texture even though they dont offer fiber.
• Cream of tartar helps stabilize the egg whites so the icing dries hard and holds shape.
• Vanilla extract or lemon juice give extra flavor, with lemon providing a slightly sour tang.
• Water adjusts the consistency perfectly making sure the icing isnt too thick or too runny.

Ingredient Quantities

• 3 cups sifted powdered sugar
• 2 large egg whites at room temperature
• 1/2 teaspoon cream of tartar
• 1 teaspoons vanilla extract or lemon juice (optional for flavor)
• 1-2 tablespoons water (adjust to get the right consistency)

How to Make this

1. First, sift 3 cups of powdered sugar into a large, clean mixing bowl to get rid of any lumps.

2. In a separate bowl, beat the 2 room temperature egg whites until they’re a bit frothy.

3. Add the 1/2 teaspoon cream of tartar into the egg whites while mixing to help stabilize the foam.

4. Slowly combine the sifted powdered sugar into the egg whites with the cream of tartar, mixing continuously to avoid deflation.

5. Stir in 1 teaspoon of vanilla extract or lemon juice if you like a hint of extra flavor.

6. Add 1 tablespoon of water at first and continue mixing, ensuring everything is well combined.

7. Check the consistency, if it feels too thick, gradually add up to another tablespoon of water until you reach the desired smooth and pipeable consistency.

8. Beat the mixture until you see soft peaks begin to form and the texture looks smooth and shiny.

9. Use this royal icing immediately to decorate cookies, cakes, cupcakes, or gingerbread houses.

10. Let the icing dry completely at room temperature for at least 2-3 hours so it hardens perfectly.

Equipment Needed

1. Large clean mixing bowl for the powdered sugar
2. Sifter or fine mesh strainer to get rid of lumps in the powdered sugar
3. Separate bowl for beating the egg whites
4. Electric mixer or a hand whisk to beat the egg whites to a frothy state
5. Measuring cups and spoons to measure the powdered sugar, cream of tartar, vanilla extract (or lemon juice) and water
6. Rubber spatula to gently mix the ingredients without deflating the foam

FAQ

Royal Icing Recipe: Easy Recipe, Dries Hard Substitutions and Variations

• If you dont have sifted powdered sugar, try using regular powdered sugar and run it through a food processor to get it fine
• If egg whites are missing, mix meringue powder with water according to the package directions for the same effect
• If you dont have cream of tartar, a few extra drops of lemon juice works ok to help stabilize the icing
• If you dont have vanilla extract, almond extract can be a neat substitution with a unique flavor kick
• If water isn’t available or you want a twist, you can use a little milk but add it gradually to get the right consistency

Pro Tips

1. Make sure your egg whites are at room temperature before you beat them; they tend to whip up a lot better and you’ll end up with a much lighter foam.
2. Always sift your powdered sugar, even if it looks fine at first glance – this little step keeps lumps from ruining your smooth icing.
3. When it comes to water, add it slowly – a little each time and keep checking the consistency, because going too fast might ruin your peaks.
4. Don’t be afraid to experiment with the flavor; using a bit of lemon juice can give it a tangy twist that totally changes the whole vibe.