Around My Family Table

I believe getting together around the supper table is important for all families. Let me help you get there faster with my quick and easy, family-friendly recipes.

By 67 Comments

Easy Royal Icing Recipe

This post may contain affiliate links. Please read my disclosure.

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

Easy Royal Icing Recipe

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes
 This easy royal icing recipe will yield about 2 cups of icing.

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

Instructions

  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.)

Notes

 

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1613 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 29mg Sodium: 205mg Carbohydrates: 375g Fiber: 1g Sugar: 311g Protein: 17g
© Wendy O'Neal
Cuisine: American / Category: other desserts

Easy Royal Icing Recipe

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.

Author:

Recipe Image
Save RecipeSave Recipe
Print Recipe
  • 1 1/2 cups confectioner's (powdered) sugar (cheaper powdered sugar is lumpy so buy a good brand)
  • 1 tbls milk (almond, rice, soy, cow)
  • 2 tsps light corn syrup
  • 1/2 tsp vanilla or almond extract
  • additional water for thinning (see recipe instructions)

Add confectioner's sugar and milk to a clean bowl Blend with a handheld mixer until it is mostly lump free. Add corn syrup and extract and continue to blend until smooth for about 45 seconds - 1 minute.

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.

Note: Royal Icing should somewhat hold it shape for a count of 10. This will make a perfect consistency for cookies. You will need it thicker for 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.)

7.8.1.2
319
https://www.aroundmyfamilytable.com/easy-royal-icing-recipe/

Join the Club!

Get delicious recipes delivered straight to your inbox each week! Plus learn how to take back suppertime in your home.

And get started with my NEW Take Back Suppertime 5-Day Jump Start Guide.

Powered by ConvertKit

Comments

  2. Melody says

    December 14, 2018 at 9:41 am

    I have decorated my sugar cookies (it worked great!) but I have a few days before I’m going to be using the cookies. Will they do ok in the freezer or will the icing get wrecked and discoloured? (My cookies were frozen before I decorated as well, so this would be the second time they are frozen) Thanks!
    Reply

    • Wendy O'Neal says

      December 14, 2018 at 11:01 am

      Hi Melody, I honestly don't know the answer. I haven't tried freezing the frosting or freezing cookies for a second time. If it's just a day or two they should be fine on the counter. If you decide to freeze them, please come back and let us know how it turns out. w-
      Reply

    • Wendy O'Neal says

      December 14, 2018 at 11:02 am

      Hi Vanda, I haven't tried freezing the icing so I don't know how it will do after it defrosts. However, if you are talking about using the icing on frozen cookies, you'd need to let the cookies come up to room temp before frosting. w-
      Reply

  6. Sandra says

    February 5, 2018 at 6:04 pm

    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. :)
    Reply

  8. Denay DeGuzman says

    February 2, 2018 at 10:52 pm

    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!
    Reply

  9. Heather says

    December 3, 2017 at 2:16 pm

    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

  10. Natalie Puikkonen says

    January 23, 2017 at 9:28 am

    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

    • Wendy O'Neal says

      January 24, 2017 at 9:09 am

      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

  11. jackie Greaves says

    December 20, 2016 at 2:13 pm

    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

    • Wendy O'Neal says

      December 11, 2015 at 2:32 pm

      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

  17. Kevin says

    November 28, 2015 at 4:28 am

    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 extract The 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

    • Wendy O'Neal says

      November 29, 2015 at 8:24 pm

      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

  19. Kathy says

    February 19, 2015 at 11:46 am

    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

    • Wendy O'Neal says

      February 20, 2015 at 10:52 pm

      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

  20. Brenda says

    February 15, 2015 at 9:12 am

    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

  22. Valerie says

    December 6, 2014 at 8:26 am

    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

    • Wendy O'Neal says

      December 20, 2014 at 8:36 pm

      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

    • Wendy O'Neal says

      November 8, 2014 at 9:20 pm

      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

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

explore recipes           explore home           explore celebrate           explore travel