Royal Icing (Egg Whites)

Royal Icing (Egg Whites)


4 egg whites (Or approximately 5oz)

4 cups of sifted confectioner's sugar

1 tsp extract (clear vanilla, lemon or almond)

white food dye (optional)



  1. Beat egg whites in clean, large bowl with mixer at high speed until foamy and stiff peaks are formed.
  2. Gradually add sugar and extract. Beat at high speed until thickened. 
  3. Store immediately in an air-container as royal icing dries and hardens quickly when exposed to air.


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  • Allysen Layne
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