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Royal Icing I

By: Diane

"Perfect icing for your gingerbread houses!"

Rate/Review | Read Reviews (141)

7,222 Saves

Servings (Help)

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Original Recipe Yield 2 cups

Ingredients

4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract

Directions

Beat egg whites in clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened. NOTE: When dry, Royal Icing is very hard and resistant to damage that can occur during shipping/handling.

Nutritional Information

Amount Per Serving Calories: 63 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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Reviewed on Dec. 23, 2005 by jamc100

This recipe is great! I dries hard like it should. But i actually added another cup of...

Reviewed on Jan. 10, 2004 by COOK_4_3

I used this icing to put together a gingerbread house (made with real, heavy gingerbread) and...

Reviewed on Jan. 13, 2007 by Lisa C.

I used this icing on rolled sugar cookies with great results. Yes, it was a little runny, but...

Reviewed on Oct. 31, 2006 by SydnJoes_Mom

This was a great icing recipe...I was looking for a keeper to use with my sugar cookies (The...

Reviewed on Dec. 11, 2004 by evdw

As others have mentioned, it's a bit runny. If you're using it as gingerbread house glue,...

Reviewed on Nov. 12, 2007 by WAFFELZ

I was just shy of 4 cups of icing sugar, but I had already cracked the 4 eggs needed to make a...

Reviewed on Dec. 22, 2003 by HOLLY000

This was an easy recipe, and I added a little of my own almond flavoring rather than the lemon...

Reviewed on Oct. 30, 2006 by StephanieSuz

This was my first time using Royal Icing. I found this icing very easy to use for spreading...

Reviewed on Jan. 10, 2004 by JENNIFER HOLMES

This worked great, didn't take too long to make, spread very easily, added some food coloring...

Reviewed on Jul. 14, 2003 by RONNETTA

This icing is really simple and good. When I made it, it was a little runnier than I had...

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