Royal Icing Recipe

The royal icing used to be known as the “egg white icing” and it dates back to the 1600’s. It was commonly used to decorate cakes and also was known as “edible glue” due to its quick hard drying properties.

In 1840 this icing changed its name to "Royal Icing", when Queen Victoria’s married Prince Albert. It was the first reported wedding cake to be decorated using a white icing and its intricate decoration. This icing was subsequently named "Royal Icing "in honor of this wedding cake.

I have been using this kind of icing to decorate cookies and over the years I came up with this easy but wonderful recipe.

Royal icing recipe

4 cups powdered sugar 

4 tbsp meringue powder

1/4 cup filtered water ( little more as necessary)*

1 tsp pure vanilla extract

*If you want your icing to be not as stiff you can add up to 1/2 cup of water. 

PRODECURE

1)  Sift the powdered sugar and put it in your mixing bowl.

2) Mix the meringue powder with water and pour it over your sugar

Here you can watch the video in which I made half of this recipe:

3) Start mixing at slow speed, you can add a little bit more water if it is to crumbly, once it start getting softer and easy to mix,  increase the speed to maximum and mix for 3 min.

4) Stop the mixer scrap the sides of the bowl, add the extract and mix on maximum speed for 2 more 

minutes, until firm peaks are form.

4) Pour the icing in an airtight container.