See more
Photo: Mary Ellen Bartley Photo by: Photo: Mary Ellen Bartley

Royal Icing

Use dried egg whites if you are uneasy about eating uncooked eggs.

Real Simple DECEMBER 2000

  • Yield: 1 cup


  • 2 cups confectioners' sugar
  • 1 large egg white, or equivalent amount of dried egg whites
  • 1/2 teaspoon lemon juice


In a large bowl, combine the sugar, egg white, and lemon juice. With a wooden spoon, mix the ingredients together until the icing is thickened and smooth, about 2 minutes. The icing will keep up to 2 days in an airtight container in the refrigerator; before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. This recipes yields enough icing for 2 to 4 dozen cookies.

Nutritional Information

Amount per serving
  • Calcium: 0mg
  • Calories: 26
  • Calories from fat: 0%
  • Carbohydrate: 7g
  • Cholesterol: 0mg
  • Fat: 0g
  • Fiber: 0g
  • Iron: 0mg
  • Protein: 0mg
  • Saturated fat: 0g
  • Sodium: 2mg

Go to Full Version of

Royal Icing Recipe