Royal Icing II

Royal Icing II

Kristen Pontier 0

"This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible."

Ingredients 15 m {{adjustedServings}} servings 43 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.
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Reviews 115

  1. 139 Ratings

Sweet Apron

I have made this icing 100+ times and it is foolproof (have a small cookie business). Don't add all water at once as it may make icing too thin for outlines. Always use paste food coloring, too. If you need an icing that is sugary sweet and dries HARD, this is it! Caution: if your bowl or beaters have even a trace of grease on them , this will not set properly. For planning purposes, it generally takes a good 6-8 hours for my cookies to dry sufficiently so that they can be wrapped. In addition, if you do not have a pastry bag & tip...a ziploc-type bag works well. However, it works better if you reinforce the corner of the bag with some scotch tape before you snip the corner off. Just snip off a little bit if you want a fine outline.


This was really great. Easy to make. Used for our cookies. It hardened very well but not so hard that you couldn't bite into it without chipping a tooth. Didn't harden up too quickly either but I did keep it covered with a wet cloth just in case. I added different food colorings in it for our cookies. NOTE: The Meringue Powder is found in the Wilton's baking section at Michael's Craft Store or in the craft area at Walmart.


I love this icing for decorative piping on my gingerbread and sugar cookies. Add some vanilla - I used regular (not clear) and my icing was perfectly white. I separate the batch in two - use the icing as is to pipe the borders. Then I add some water to the 2nd batch to loosen it up enough to flow and cover surface of the cookie (usually about 2-3 additional TBS of water). You want a consistency like thick cake batter. Decorate quickly with sprinkles, sugars, etc and let dry. Really pretty cookies. Icing is easily tinted too. I took one star off because the instructions are a bit vague. Sift together meringue powder and confect. sugar. Start with half the mixture and half the water. Whip on low to incorporate - adding the rest of the dry and water gradually. Then whip on medium to med-high til shiny and glossy and peaks form. Bowl may need to be scraped down once or twice. Good solid recipe!