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Photo of Royal Icing II by Kristen Pontier

Royal Icing II

Rated as 4.71 out of 5 Stars
291 made it  |  135 reviews   |  161 photos

Recipe by:

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

15 m servings 43
Original recipe yields 48 servings (3 cups)

Directions

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  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.
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Footnotes

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

Nutrition Facts


Per Serving: 43 calories; 0 10.8 0.2 0 3 Full nutrition

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Reviews

Read all reviews 135
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  1. 169 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...

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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...

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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 ...

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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...

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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 ...

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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...

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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.

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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...

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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 ...

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

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