Royal Icing II

Royal Icing II

116

"This recipe is the 'glue' that holds gingerbread houses together, and makes it still edible."
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Ingredients

15 m servings 43 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 43 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Beat all ingredients at low speed for 7 to 10 minutes, or until icing forms peaks. Tip: Keep icing covered with a wet kitchen towel at all times. Icing can dry out quickly.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

116
  1. 140 Ratings

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Most helpful positive review

I have made this icing 100+ times and it is foolproof (have a small cookie business). Don't add all water at once as it may make icing too thin for outlines. Always use paste food coloring, to...

Most helpful critical review

I know so many bakers seem to really like this icing and I do like the taste and how it is hard on the outside but soft in the middle but I had a hard time using them to ice cookies. I had to he...

I have made this icing 100+ times and it is foolproof (have a small cookie business). Don't add all water at once as it may make icing too thin for outlines. Always use paste food coloring, to...

This was really great. Easy to make. Used for our cookies. It hardened very well but not so hard that you couldn't bite into it without chipping a tooth. Didn't harden up too quickly either ...

I love this icing for decorative piping on my gingerbread and sugar cookies. Add some vanilla - I used regular (not clear) and my icing was perfectly white. I separate the batch in two - use th...

Excellent!! Used to decorate my gingerbread cookies, worked well and dried fast so I could get them put away. Tip; use ziploc freezer bags with a decorator tip fastened in a corner. This allows ...

I used it for 100 gingerbread houses at school (I'm a teacher) and it worked like a charm. So much easier than using egg whites!! I bought the meringue powder in bulk.

This is the BEST icing recipe ever. I didn't use it for gingerbread houses though; I wanted an icing that dried hard and shiny so I could stack multiple cookies together. This stuff tastes great...

The way I made this icing I'd give it 5 stars - the way it was written I can only give it a 4. The thing I was MOST disappointed about was the fact that the actual directions are so vague. I hav...

I loved feeling totally confident with people eating the icing (egg white powder is the only way to go in this instance). I really think my grandmother should consider this to hold her dentures ...

This icing turned out great...I use different flavorings and always tastes great!