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Easy Royal Icing Recipe

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My easy royal icing recipe is perfect for cookies, treats, and more!  The best part is that it’s egg-free and uses ingredients you probably already have on hand.

Easy Royal Icing Recipe & Tips

When my daughter had her first birthday, I was kind of sad that I didn’t know how to make a beautiful cake for her like my mom used to make for me.  So, I ended up taking Wilton classes at my local Michael’s store with my best friend.  We took every single class that they offered and then found a few more non-Wilton classes at a local cake store.  I love learning how to make all those beautiful flowers and have a huge book of recipes and ideas from those classes, but I was tired of always relying on pre-made products to make my icing.  I knew there had to be a better way.

I found a from scratch royal icing recipe that was just egg whites and powdered sugar…easy enough!  However, with my egg allergy I knew I needed something that I could use on cookies and and treats that I could eat so I set out to make a royal icing that was egg-free.  I’ve seen some bloggers call their royal icing egg-free, but it still calls for meringue powder (which is made from egg whites by the way).

I have only used my recipe for decorating cookies and other treats and have not attempted to create any flowers with it yet.  So, use it for cookies, treats, or even gingerbread houses.

This easy royal icing recipe is perfect for cookies, treats, and more!  The best part is that it's egg-free and uses ingredients you probably already have on hand.

Royal Icing Tips

-use super clean utensils, tips, and bags.  Any grease (like leftover from a buttercream frosting) will breakdown the icing

-keep the icing covered at all times so it doesn’t harden before you use it (cover the bowl and tips with plastic wrap)

-icing will be very thick

-Royal Icing should somewhat hold it shape for a count of 10.  This will make a perfect consistency for cookies and gingerbread house decorating. (EX. Scoop up some icing with a spoon and let it drizzle into the bowl.  You should be able to see where you drizzled the icing for a count of 10…if it combines too quickly with the other icing it will spread out too much when decorating.)

Watch How Easy It Is To Make Royal Icing

Easy Royal Icing Recipe


Total Time

 

Ingredients

  • 1 1/2 cups confectioner's (powdered) sugar, sifted
  • 1 1/2 tbls milk (almond, rice, soy, cow)
  • 2 tsps light corn syrup
  • 1/2 tsp vanilla or almond extract

Directions

  1. Add confectioner's sugar, milk, corn syrup, and vanilla to a clean bowl. Blend with a handheld mixer until it is mostly lump free, about 45 seconds - 1 minute.
  2. If it's too thick, add water by the drop (a little goes a long way). If it's too thin, add more confectioner's sugar.
  3. Note: Royal Icing should somewhat hold it shape for a count of 10. This will make a perfect consistency for cookies and gingerbread house decorating. (EX. Scoop up some icing with a spoon and let it drizzle into the bowl. You should be able to see where you drizzled the icing for a count of 10...if it combines too quickly with the other icing it will spread out too much when decorating.)

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Comments

  1. Your cookies are so adorable! I love this easy recipe, it was perfect for my cookies. Next time, I won't drink a whole Diet Pepsi before I try to outline cookies... I was a little bit shaky. :)
    5.0 rating

    Reply

  3. I've been thinking about this yummy icing recipe ever since I used it on Christmas cookies in December. I just wanted to come back to say how much I enjoyed the ease and simplicity of the recipe and the fantastic flavor and texture. Thank you so much for this wonderful icing recipe!
    5.0 rating

    Reply

  4. LOVE that there is an eggless recipe! My MIL is also allergic to eggs. I have a question about adding the water drop by drop, how would you incorporate food colouring?
    Reply

  5. You really should rename this to Glaze icing as once you take out the egg whites it is no longer Royal Icing anymore. Glaze is great but it does not have the versatility as royal icing does because it can not be made thick enough to hold texture shape. I have tried. When I started a cookie business 6 years ago I started with glaze but eventually went to royal because how much more you can do with it. But glazed cookies taste great!
    Reply

    • Thanks for your input Natalie. This really is more like royal icing than a glaze, it does get super thick and hard and I've had no issues with it has royal icing. For regular home cooks and what they use royal icing for...this is perfect. :) w-
      Reply

  6. Hi, I`m about to ice an English Christmas cake ,aka, a fruit cake that has a layer of marzipan before any icing. I was all set to roll out some Wilton fondant ,when reading the instructions it said will only keep 3 or 4 days. So my question is can I use this Royal Icing recipe and how long will it keep
    Reply

    • Hi, yes the frosting will last longer than 3-4 days, but after about a week it would be so hard you might not want to eat it. And it won't keep the cake from spoiling after 3-4 days. Hope that helps. w-
      Reply

    • You certainly can. Use a very clean container (tupperware or gladware). Just make sure there is no trace of grease or it could ruin the icing. Basically, keep it away from air and you should be good. I also lay a piece of plastic wrap on the top of the icing to keep a skin from forming (like you do with pudding). w-
      Reply

  12. Hi Wendy, thanks for this recipe. I, like Valerie, had big problems getting this icing liquid. Basically, with milk and powdered sugar, I end up with larger granules of powdered sugar. Since you use slightly different units, can I confirm :1 tbsp (tablespoon) milk - 15ml, which weighs about 15g 1.5 cups powdered sugar (I don't have confectioner's sugar) weight 255g 2 tsps (10g) light corn syrup 1/2 tsp vanilla extractThe ratio of liquid to sugar seems very low. Do I have these right? Or is using powdered sugar going to give me different results from confectioner's sugar?
    Reply

    • Hi Kevin, powdered sugar and confectioner's sugar are the same thing. The base recipe I have is the starting point...you have to keep adding liquid to get it to the consistency you need it. The amount of liquid will depend on the humidity where you live and also the project you are working on (thick for holding gingerbread houses together and thin for flooding cookies)...so the amount of additional liquid will vary greatly. You have to add it slowly and stir and adjust. Hope that helps. w-
      Reply

  14. I never knew royal icing had egg whites or corn syrup in it. The only royal icing recipe I have known is the one my fiance gave me. He says it was his mom's. It only calls for powdered sugar, milk, vanilla and a little water if needed. This recipe taste good...very sweet of course. What is the egg whites or corn syrup for? Have you ever heard of the recipe I got from my fiance?
    Reply

    • Hi Kathy. Yes, that recipe from you soon to be Mother-in-Law is a glaze and is amazing on cookies, donuts, cakes, and more. Royal Icing is the icing used for "gluing" gingerbread houses together or making fancy cookie frostings that get extremely hard (the glazes don't get very hard). Royal Icing almost always has egg in it, but since I'm allergic to eggs I found that using corn syrup achieved the same results. ~w
      Reply

  15. Thanks Wendy for the recipe and tips. This was my first attempt to decorate Valentine cookies with royal icing. They turned out beautiful. I thought it was easy with your tips!
    Reply

  17. I just finished making sugar cookies for our Xmas party tonight and I have to say that this recipe didn't work well for me. With the addition of the liquids as listed above I ended up with large lumps that wouldn't smooth out no matter how much I blended. I had to add a considerable amount of additional milk in order to make the frosting usable. I have gone over and over the 4 simple ingredients to make sure I didn't use a wrong measurement but I did as posted. I appreciate the tips you have included but the recipe isn't making it into my keep file.
    Reply

    • Oh no! I'm sorry it didn't work for you Valerie. It does take quite a bit of liquid to get it perfect for sugar cookie icing and there is no magic amount I can tell you since there are many variables such as humidity, temperature, brand of powdered sugar (a cheaper brand has more lumps to be worked out too), etc.
      Reply

    • Luanne, It honestly depends on several factors in your kitchen. Usually it will start to set up within minutes, but could take a while to fully harden and dry based on how hot your kitchen is, the humidity, etc. ~wendy
      Reply

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