Royal Icing

Time to Prepare: 
8 min
Number of Servings: 
2 cups
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Royal icing, the best used for sugar or gingerbread cookies, gets it's structure from the use of raw egg whites. For some, the idea of raw egg whites is cause for a little concern and while you could use meringue powder, it's hard to find and kind of expensive. To have your cookie (and eat it too), Burnbrae Farms has some great pasterized egg products that you can use instead of cracking the eggs yourself. Royal icing is so easy to make, you'll never guess that all it takes is a good mixer and two ingredients. Make sure to use gel paste coloring to tint the icing because it gives you vibrant colors and doesn't thin the icing further.

Whether it's for gingerbread houses, sugar or gingerbread cookies, this icing is super versatile and easy to use!

Using pasterized eggs makes it easy.


1/2 cup pasterized egg whites, like pictured below

3 3/4 cups powdered (icing) sugar


1. Using an electric mixer with the wisk attachment, beat the egg whites for about 30-60 seconds until foamy.

2. One cup at a time, add the icing sugar and beat on low until combined. Scrape down the bowl before adding the next cup of sugar. Once you have added all the icing sugar, continue to beat until the icing is thickened.

3. The icing can be used to pipe around the edges of cookies and allowed to dry for about 30 min Scrape the remaining icing into an airtight container and seal. When you're ready to continue, you can thin the remaining icing with water 1 tsp at a time until it's the consistency of molasses. Place a small spoonful on the center of each cookie and using a skewer, draw out to the edges and fill it. Top with candies and let dry.

Adapted from Canadian Living