Royal Icing


Royal icing is easy to make with pasteurized egg whites and confectioners' sugar. Perfect for decorating holiday cut-out cookies and gingerbread houses!

looking down at a wire rack of iced sugar cookies
Prep Time:
10 mins
Total Time:
10 mins
2 cups


  • 4 pasteurized egg whites

  • 4 cups sifted confectioners' sugar

  • 1 teaspoon lemon extract


  1. Gather all ingredients.

    ingredients gathered for royal icing.

    Victoria Jempty/Allrecipes

  2. Beat egg whites in a large glass, metal, or ceramic bowl with an electric mixer at high speed until foamy.

    Eggs beaten in a large bowl until foamy.

    Victoria Jempty/Allrecipes

  3. Gradually add sugar and lemon extract; continue to beat on high speed until thickened.

    Confectioners' sugar and lemon extract gradually added to beaten eggs.

    Victoria Jempty/Allrecipes

    All ingredients mixed together and thickened.

    Victoria Jempty/Allrecipes

looking down at a wire rack of iced sugar cookies

Victoria Jempty/Allrecipes

Editor's Note:

This recipe calls for pasteurized egg whites which means the eggs are partially sterilized and safe to eat. Pasteurized egg whites do take longer to whip into a meringue, but will work just fine in this recipe.

Nutrition Facts (per serving)

63 Calories
16g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 63
% Daily Value *
Sodium 7mg 0%
Total Carbohydrate 16g 6%
Total Sugars 15g
Protein 1g
Calcium 0mg 0%
Potassium 7mg 0%

* 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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