Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
Labor Day
More Recipes Like This
Royal Icing III
Royal Icing II
Royal Icing
Easy Creamy Icing
Sugar Cookie Icing
MORE
Top Related Articles
royal icing
Decorating Cakes: Advanced Decor
Making a Pie Crust, Step by Step
Brownies are the Best
Freezing Cookies and Cookie Dough
Cookies for Calorie Counters
Mailing Cookies
Making Crumb Crusts
Making Fancy Pie Crust Toppers
Decorating Cookies
Related Collections
Fundraising: Bake Sale
Low-Fat Cookie Recipes
Cookie Frostings
Fundraising Favorites
Low-Cholesterol Desserts
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
Comparison Shop
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Royal Icing I
SUBMITTED BY:
Diane
PHOTO BY:
Faith08
"Perfect icing for your gingerbread houses!"
RECIPE RATING:
Read Reviews
(63)
Review/Rate This Recipe
Original recipe yield 2 cups
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 egg whites
4 cups sifted confectioners' sugar
1 teaspoon lemon extract
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
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.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jan. 10, 2004 by JENNIFER HOLMES
X
Full Review
JENNIFER HOLMES
Jan. 10, 2004
This worked great, didn't take too long to make, spread very easily, added some food coloring and it make the perfect little xmas gingerbread cookies! Lemon complimented the ginger. Good recipe.
Was this review helpful?
[
YES
]
15 users found this review helpful
This worked great, didn't take too long to make, spread very easily, added some food coloring...
MORE
MORE
Reviewed on Dec. 22, 2003 by HOLLY000
X
Full Review
HOLLY000
Dec. 22, 2003
This was an easy recipe, and I added a little of my own almond flavoring rather than the lemon and it was awesome!
Was this review helpful?
[
YES
]
14 users found this review helpful
This was an easy recipe, and I added a little of my own almond flavoring rather than the lemon...
MORE
MORE
Reviewed on Dec. 23, 2005 by
jamc100
X
Full Review
jamc100
Dec. 23, 2005
This recipe is great! I dries hard like it should. But i actually added another cup of powdered sugar to get the consistency i wanted. (as is it comes out runny) I also added a tsp of vanilla instead of the lemon, and it still came out good. I will definately use this recipe again and often!
Was this review helpful?
[
YES
]
11 users found this review helpful
This recipe is great! I dries hard like it should. But i actually added another cup of...
MORE
MORE
Reviewed on Jan. 10, 2004 by COOK_4_3
X
Full Review
COOK_4_3
Jan. 10, 2004
I used this icing to put together a gingerbread house (made with real, heavy gingerbread) and it worked wonderfully! It hardens quickly so your house will stay together, but you need to keep it in an icing bag or covered so it doesn't dry out in the bowl. Oh, I also left out the extract, which doesn't change the icing at all except for the taste.
Was this review helpful?
[
YES
]
10 users found this review helpful
I used this icing to put together a gingerbread house (made with real, heavy gingerbread) and...
MORE
MORE
Reviewed on Oct. 31, 2006 by SydnJoes_Mom
X
Full Review
SydnJoes_Mom
Oct. 31, 2006
This was a great icing recipe...I was looking for a keeper to use with my sugar cookies (The Best Rolled Sugar Cookies from this site by the way are the BEST...) This recipe worked GREAT with the pasteurized egg whites that come in a carton from the egg section, I was making cookies for my daughters pre-school class so regular raw egg whites were out of the question. I did add a 5th cup of powdered sugar as I wanted a stiffer icing. Worked and dried beautifully...thanks!
Was this review helpful?
[
YES
]
8 users found this review helpful
This was a great icing recipe...I was looking for a keeper to use with my sugar cookies (The...
MORE
MORE
Reviewed on Jan. 13, 2007 by
Lisa C.
X
Full Review
Lisa C.
Jan. 13, 2007
I used this icing on rolled sugar cookies with great results. Yes, it was a little runny, but rather than adding more powdered sugar, I just used my pastry bag with a small round tip to pipe the icing over the top of each cookie, creating a beautifully finished look when dry. The icing took a few hours to dry completely, but was indestructable after that. Stored/froze well and tastes yummy; the lemon adds a nice flavor!
Was this review helpful?
[
YES
]
7 users found this review helpful
I used this icing on rolled sugar cookies with great results. Yes, it was a little runny, but...
MORE
MORE
Reviewed on Jul. 14, 2003 by RONNETTA
X
Full Review
RONNETTA
Jul. 14, 2003
This icing is really simple and good. When I made it, it was a little runnier than I had expected, but the taste was still fantastic.
Was this review helpful?
[
YES
]
6 users found this review helpful
This icing is really simple and good. When I made it, it was a little runnier than I had...
MORE
MORE
Reviewed on Oct. 30, 2006 by StephanieSuz
X
Full Review
StephanieSuz
Oct. 30, 2006
This was my first time using Royal Icing. I found this icing very easy to use for spreading as well as piping. Used vanilla extract and it tasted great. Took several hours to dry completely so they could be packed away. Used to decorate pumpkin cut-out sugar cookies that were then mailed to my husband Saudi Arabia. Cookies held up very well in shipping. Definitely recommend.
Was this review helpful?
[
YES
]
5 users found this review helpful
This was my first time using Royal Icing. I found this icing very easy to use for spreading...
MORE
MORE
Reviewed on Dec. 11, 2004 by
evdw
X
Full Review
evdw
Dec. 11, 2004
As others have mentioned, it's a bit runny. If you're using it as gingerbread house glue, don't put it on too thickly, or else it takes very long to dry (just like real glue)! I'm thinking that it would be best to use this icing mostly as glue and then maybe a fluffier icing for decorative iced accents. As far as decorating gingerbread cookies, though, it worked quite nicely! You can dip them in it (like someone mentioned for biscotti) or decorate them with it, or both. I posted a photo of my cookies and the initial stages of our very-sloppy gingerbread houses in my Cook's Photos.
Was this review helpful?
[
YES
]
5 users found this review helpful
As others have mentioned, it's a bit runny. If you're using it as gingerbread house glue,...
MORE
MORE
Reviewed on Nov. 12, 2007 by
WAFFELZ
X
Full Review
WAFFELZ
Nov. 12, 2007
I was just shy of 4 cups of icing sugar, but I had already cracked the 4 eggs needed to make a whole batch. I didn't want to waste them, so I added them all anyways. At first the icing was really runny, but it started to harden fairly quickly after I applied it to my gingerbread cookies (Eileen's Spicy Gingerbread cookies from this site). Even using your standard ziplock sandwich bag to apply the icing it went on smoothly. I was quite impressed with this recipe overall! I used rum extract (artificial) instead of lemon, but I think next time I may try the lemon or maybe almond or vanilla. Two thumbs up!
Was this review helpful?
[
YES
]
4 users found this review helpful
I was just shy of 4 cups of icing sugar, but I had already cracked the 4 eggs needed to make a...
MORE
MORE
ADVERTISE WITH US
ADVERTISEMENT
Recently Viewed Recipes
MORE
»