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Royal Icing I

Royal Icing I

Diane

Perfect icing for your gingerbread houses!

Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.
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Reviews

jamc100
377
12/23/2005

This recipe is great! I dries hard like it should. But i actually added another cup of powdered sugar to get the consistency i wanted. (as is it comes out runny) I also added a tsp of vanilla instead of the lemon, and it still came out good. I will definately use this recipe again and often!

COOK_4_3
223
1/10/2004

I used this icing to put together a gingerbread house (made with real, heavy gingerbread) and it worked wonderfully! It hardens quickly so your house will stay together, but you need to keep it in an icing bag or covered so it doesn't dry out in the bowl. Oh, I also left out the extract, which doesn't change the icing at all except for the taste.

Lisa C.
186
1/13/2007

I used this icing on rolled sugar cookies with great results. Yes, it was a little runny, but rather than adding more powdered sugar, I just used my pastry bag with a small round tip to pipe the icing over the top of each cookie, creating a beautifully finished look when dry. The icing took a few hours to dry completely, but was indestructable after that. Stored/froze well and tastes yummy; the lemon adds a nice flavor!