Royal Icing


This is the traditional icing for decorating cookies, special cakes and gingerbread houses. It dries to a smooth, beautiful matte finish. To avoid health concerns associated with uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.

  • TablespoonServings


  • 4 cups confectioners’ sugar
  • 1/2 tsp. cream of tartar
  • 6 Tbs. pasteurized liquid egg whites or equivalent reconstituted dried egg whites (3 egg whites)
  • Food coloring (optional)
  • Water for thinning, if needed


  1. In large bowl, sift sugar and cream of tartar. Add egg whites. Beat with electric mixer at low speed until blended. Tint with food coloring if desired. Increase speed to high and beat until icing has thickened and holds peaks, 8 to 10 minutes. Pipe decoratively onto cookies or thin with a little water and paint over cookies. (Keep icing covered with damp tea towel to prevent it from drying out.)

Nutrition Information

  • Serving Size: 2 Cups
  • Calories: 60
  • Carbohydrate Content: 15 g
  • Sodium Content: 5 mg