Royal Icing – Basic Recipe

This is a basic and versatile royal icing recipe that I use on all my decorated cookies.
This royal icing can be tinted and flavored as you like as well as consistency, adding a little of water at a time.

Royal Icing - Basic Recipe

Prep Time 20 minutes
Total Time 20 minutes
Servings 5 cups


  • 900 g Powdered sugar
  • 155 g egg whites pasteurized and room temperature
  • 1/2 tsp cream tartar


  • In a large bowl mix sifted powdered sugar and cream tartar. Using an electric mixer beat egg whites and sugar mixture in low speed until egg whites are evenly distributed. On medium-high speed beat the mixture for about 2 minutes until it turns very white and silky. Do not over beat the mixture as it can change the final product.


This is the base for any royal icing and should be diluted to desired consistency and application.
This recipe should be enough to cover 2-3 dozen cookies, 3 inches wide.
When not using it cover with plastic or place it in a sealed plastic container and save it in the fridge. Should be used within 3 days.

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