Classic Royal Icing

Classic Royal Icing
Photo by Scott Phillips


  • 16 oz. (4 cups) confectioners’ sugar
  • 2 Tbs. powdered egg whites or meringue powder plus 6 Tbs. warm water OR 3 large egg whites
  • Food coloring (optional)

If using the powdered egg whites or meringue powder and warm water, combine them in the bowl of a stand mixer or in a large mixing bowl. Let stand, whisking frequently, until the powder is dissolved, about 5 minutes. If using fresh egg whites, just put them in the bowl. With the whisk attachment...

View full recipe at Fine Cooking


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