Royal Icing without Meringue Powder
This royal icing uses egg whites instead of meringue powder, producing a smooth, glossy finish that dries firm — ideal for decorating cut-out cookies. The consistency can be adjusted with small amounts of water for flooding or kept thicker for piped outlines. Mixing takes just a few minutes, and the icing sets fully within a few hours.
Equipment
- Mixing Bowl
- Electric Mixer
- Sifter
- Spatula
- Piping bag
Ingredients
- 3 cups powdered sugar sifted
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract for flavor
- ½ teaspoon lemon juice freshly squeezed
Instructions
- In a mixing bowl, combine the egg whites and lemon juice. Whisk together using an electric mixer at medium speed until slightly bubbly.
- Gradually add the sifted powdered sugar to the mixture, one cup at a time, beating well on low speed until you have a smooth paste.
- Add the vanilla extract and continue to beat on medium speed until the icing holds stiff peaks, about 5-7 minutes.
- If desired, divide and tint with food coloring for different colors.
- Transfer the icing to a piping bag and use it to decorate your cookies, allowing it to harden completely.
Notes
- For deeper flavor, consider using almond or other flavored extracts.
- Adjust the consistency by adding more powdered sugar for thicker icing or a small amount of water for a thinner glaze.
- Remember to keep any unused icing covered with a damp cloth to prevent drying.
Nutrition
Calories: 60kcalCarbohydrates: 15gProtein: 0.3gFat: 0.01gSodium: 5mgPotassium: 5mgSugar: 15gVitamin A: 0.01IUVitamin C: 0.04mgCalcium: 0.4mgIron: 0.01mg
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