Royal Icing

It worked for its intended purpose but I found that it need more confectioners sugar than it says. With the amount it says, it is too runny, but adding more gave me the right consistency I needed. Over all it worked and tasted great.

This worked well for me. I pasteurized my own egg whites by whisking them with half the sugar over a double boiler until the mixture reached 160°F (about 7-8 minutes). Then I removed it from the heat and beat in the rest of the sugar and flavoring until it reached the desired consistency.

Very easy to do the little outline and then fill in. I used vanilla instead of the lemon. I used this Royal Icing recipe with the “Best Rolled Sugar Cookies” recipe on here and the kids and grand kids like them better than store bought or bakery ones. I frosted a lot more than was in the picture and still had some icing left over.

I loved this icing! The texture was perfect and tasted very good! Although to get the texture I wanted it took a while to beat but since it a meringue like icing that is expected. Other than that, I would definitely recommend! This icing also makes it super easy to decorate cookies with!

Yum in my yum

This recipe worked out well. I read through the reviews and heeded the recommendation to whip it good! 😉 Used all ingredients as called for with the exception of alternating almond extract for the lemon. Very good!

the best!

Terrible! Experienced decorator here.. If done exactly like recipe , it doesn’t stiffen up, even after beating 15 minutes. If you want a runny mess…make it. Was wanting an icing which we could be stiff to pipe on. It will not hold as it is still sooo runny. Tried it one day, trying another day…but having to add many more cups of powered sugar. Never again.

1/4 recipe decorated 4 dozen 3 inch hearts piping simple stripes, polka dots, outlines, etc…worked great with a baggie.

After searching high and low I finally found this recipe which made the best flooding icing for cookies I have ever tried. Thank you Thank you Thank you!

This recipe was runny. I beat the egg whites as firm as they would go before adding the icing sugar, but it still ended up way too runny. I had to cut it in half just to try to thicken some enough to use. I still ended up running to the store for more sugar just to finish. What a waste. Find a different recipe that is sure to thicken my cookie making friends.

followed the recipe, but swapped vanilla in for the lemon. OUTSTANDING. It was great! I thinned it with a little water for medium consistency. It dried beautifully and tastes delicious. it was the perfect icing for gingerbread cookies.

This is a great royal icing recipe if you can’t find meringue powder. Let your mixer go and beat it for a long time—5-8 minutes and check consistency. If you don’t, you’ll think it’s runny. 🙂

Turned out perfect, very smooth and it hardened well.

Quick and easy and great for decorating cookies.

Good icing. I used mint extract instead of vanilla, and only 1/2 tsp. The icing got very hard, almost too quickly. Next time I would add a bit of liquid for easier spreading.

Great recipe BUT my stove is 23 years Old and I had to turn my oven back on with 45 minutes left (at 350 degrees) to get the roast temperature up to 140 internally. If you have an old stove, make sure you use an oven safe meat thermometer, and make sure you can read it from the glass panel as you CANNOT open that door. Someone else in this thread advises how to cook this if you have an older stove. I recommend their method.

This was an awesome recipe! My son helped and I had him measure the powdered sugar first, then sift it, and then added it cup by cup to the mixing bowl. Turned out fluffy and delish!

I thought it was great and my cookies turned out so yummy and pretty

Tip: My uncle taught me to whip the egg whites until you can take the whisk part of the mixer, hold it sideways, and have the foam not move at all.

Easy and delicious. Dried beautifully.