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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.