Royal Icing

“This is the hard setting icing that is used to make cake decorations ahead of time, including many advanced flowers. Do not try to frost a cake with it! But you may wish to use a thinned out version to make a thin coating on cookies.” – April Ferre

“There are two ways to make Royal Icing, one with Meringue Powder, and this one with egg whites. Using meringue powder, you eliminate the raw egg component so it can stand out on the counter longer, even overnight if need be. When making a lot of decorations with Royal Icing, you may not want to try to do them all at once, so this can be helpful. But sometimes you might not have or might not be able to find meringue powder, so having the egg white recipe can save you some time looking in various stores.” – Calla Ferre

Royal Icing

Course: Frostings & Fillings


  • 1 Pound (3 3/4 Cups) Confectioner's Sugar
  • 1 Egg White Room Temperature
  • 1/2 Teaspoon Cream of Tartar


  • Place ingredients in mixing bowl and beat for 7 to 10 minute. Mixture should stand in peaks.


For Easter Sugar Eggs: Prepared icing in a can may be used instead of royal icing; however, it is neither as lasting nor as hard as the royal icing. With canned frosting, you might find it necessary to glue the egg halves together. Also, the canned frosting tastes good, whereas the royal icing is not as edible. In either case, the finished sugar eggs are guaranteed to please family and friends on Easter morning.

Recipe – Calla Ferre

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