Royal Icing, great for cookies!

You know that “cement” type icing that holds gingerbread houses together?  That’s called royal icing.

It’s really simple to make with little effort required.

You can use raw egg whites from fresh eggs if you wish, but I prefer buying pasteurized liquid egg whites, they have been heated enough to kill the bad stuff, but not so much that it cooks them.  This makes for a safer product.

Get your stuff!

Yup, just 3 simple ingredients.

Combine the egg whites and vanilla in a medium bowl and beat until frothy.

Add the powdered sugar and beat on low to combine.

Don’t stop here though, at this point it will be too soupy to decorate with.  Now turn the mixer to high, and beat until peaks form, about 5-8 minutes.  In this time it will become much more like icing and less like a glaze.

And there you have it, royal icing!

Now while you are using this, it’s a good idea to cover the bowl with a damp cloth since it dries out and hardens quite quickly.

Click here for printable recipe

Frostings, Fillings, and GlazesPermalink

2 Responses to Royal Icing, great for cookies!

  1. Ansley says:

    I saw your blog link from an online forum. You said that you had been baking gingerbread houses for years – would you mind sharing the gingerbread recipe?

    • Baking Better says:

      I baked them years ago, and I no longer have the recipe. It might be floating around in one of my mom’s cookbooks, but that is over 1000 miles away. Sorry. I bet there are some great recipes online!

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