This easy royal icing recipe is fast to make without a stand or hand mixer. Moreover, if all you need is a small amount of royal icing for a batch of cookies, this version won't overwhelm you. Use this combination for wherever you would normally such as gluing a gingerbread house together, piping and flooding onto sugar cookies, or even garnishing cakes.
1teaspoonlemon juiceor ¼ teaspoon vanilla extract or almond extract
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Instructions
Sift the powdered sugar into a bowl. Separate the egg and place the egg white in the bowl you want to make the icing in. Add lemon juice.
Add a couple of tablespoons of powdered sugar to the egg white and lemon juice mixture. With a clean spatula start working the icing sugar into the egg white. Once the powdered sugar and egg white are fully incorporated add another couple of tablespoons of icing sugar and continue mixing them together.
Proceed in same way with rest of the icing sugar. Only add more sugar once the previous addition is fully incorporated.
The mixture starts getting thicker, whiter and stiffer. The royal icing is done once you reach stiff peak consistency. When you remove the spatula from the icing a peak will form on top of the icing and on the end of the spatula and not fall back into the icing.
Transfer the royal icing to a piping bag or small ziploc bag for piping. If not using right away, cover the icing with plastic wrap directly touching the icing to avoid it drying out and forming a crust.
For thinner flooding consistency to cover cookies, you can thin the icing with more lemon juice or water.
Add food coloring or natural dyes to make different icing colors.
Notes
This recipe makes about ¾ cup of icing. Multiply the recipe if you expect you need more royal icing.
Keyword Egg White Royal Icing, Royal Icing by Hand
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