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Royal Icing
© Quentin Bacon

Royal Icing

  • SERVINGS: Makes about 1 1/4 cups
  • FAST

This sugary icing makes a great topping for cookies, but it can also be used to decorate cupcakes and cakes. It dries to a hard, white, shiny gloss; food coloring can also be added.

  1. 1 egg white
  2. 1/2 pound confectioners' sugar (2 1/4 cups)
  3. 1 tablespoon water
  1. In a medium bowl, beat the egg white at medium speed until foamy. Add the confectioners' sugar, 1 cup at a time, beating between additions, until the sugar is completely incorporated. Add the water and beat at high speed until the icing holds its shape, about 5 minutes.
  2. Spoon the icing into a piping bag fitted with a plain tip and use at once; thin with water if necessary.