Description
We tested 4 royal icing recipes made without meringue powder, and this recipe was the clear winner. With only 3 ingredients, easy application, a gorgeous glossy sheen and smooth hard finish once dried, you just can't beat this one!
Ingredients
Scale
- 4 cups powdered sugar
- 3 ounces pasteurized egg whites (can be purchased in a small carton)
- 1 teaspoon clear vanilla extract **
- Optional for decorating: gel food coloring (I love this food coloring kit)
Instructions
- Pour confectioner sugar, egg whites and vanilla extract into a large bowl. Using a hand held or stand mixer fitted with the whisk attachment, beat the ingredient together a medium speed for 2-3 minutes. When you lift the whisk or beaters, the icing should smooth out in 7-10 seconds. If it's too thick, add water 1 tablespoon at a time. TIP: the longer you beat royal icing the thicker it becomes. If it's too thin, just keep beating OR you can add additional confectioner sugar 1 tablespoon at a time.
- Add optional gel food coloring if desired.
- Once applied to cookies, royal icing needs to dry for 4-6 hours or until the icing is hard to the touch. I typically allow mine to dry overnight.
Notes
Royal icing can be prepared up to 2 days in advance. I recommend transferring it to a squeeze bottle with lid or a small bowl with lid. When you're ready to use it, let it come to room temperature on the counter, then give it a quick stir with a knife as it may have separated. If it has thickened, add a few drops of water.
Clear vanilla extract is recommended if you white a bright white icing. If you are using food coloring on your royal icing, regular vanilla extract should work fine.
