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Ingredients

servings 63
Original recipe yields 32 servings (2 cups)

Directions

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  1. 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.

Footnotes

  • Editor's Note:
  • This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, Making Your Eggs Safe.

Nutrition Facts


Per Serving: 63 calories; 0 15.6 0.5 0 7 Full nutrition

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Reviews

Read all reviews 198
  1. 256 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 in...

Most helpful critical review

Recipe is quite misleading - I ended up using over a pound of confectioner's sugar to make it stiff enough to pipe onto gingerbread people to adhere decors on. Maybe if I were to ever use this ...

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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 in...

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...

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 th...

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 t...

This is a good recipe. If it's coming out runny it's because you're not beating it enough. I let my mixer go for 5 minutes and beyond until I get peaks. It's shiny and tastes good too. By the...

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 ...

This is a great recipe. I used 1/2 cup pasteurized egg whites from a carton. If your icing is too thin, it's not because you do not have enough powdered sugar, it's because you need to beat thi...

Recipe is quite misleading - I ended up using over a pound of confectioner's sugar to make it stiff enough to pipe onto gingerbread people to adhere decors on. Maybe if I were to ever use this ...

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 rea...