Cake Decorating Blog

Royal Icing Recipe

Recipe courtesy of  from Modern Piping


  • 1/2 cup (120 ml) egg whites (about 3 large egg whites)
  • 14 ounces (400 g) confectioner’s sugar, or powdered sugar


PLEASE NOTE: This recipe is not to be used for string work.

Place your egg whites and sugar in a stand mixer bowl, with a whip attachment connected to the mixer. Turn your mixer on low speed and mix until all of the sugar is incorporated. You may have to scrape the bowl with a rubber spatula.

Turn the machine on high and whip until the icing holds a peak (about 5 minutes).


Always use gel colors when dying royal icing to prevent the addition of excess liquid. It’s best to add color after the royal has been whipped. You can add the color before you whip the royal, however the color will lighten with the introduction of air during the whipping process.

For dark colors, additional sugar should be added to make the royal more firm.

It’s also helpful to cover the royal with a wet cloth and let it rest. The color will intensify after roughly two hours – try leaving it overnight.



Can i use reg food coloring if i add sugar to it ? I dont have gel and i cant get any at this time working with what i have …

Cindy Semrau

Yes, but regular food coloring is quite ‘liquidy’ so you might have to add more confectioner’s sugar to thicken a bit.


Is it safe to use raw egg white without preheating it?

Cindy Semrau

As long as you have refrigerated your eggs at some point, they are safe to use raw.


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