Easy Royal Icing

I loved this recipe. It worked very well for my butter cookies and it tasted delicious. But, I do recommend using 1 egg white, 1 cup confectioner’s sugar and 1/4 tsp cream of tartar for smaller batches. I would definitely try this recipe again and I 10/10 would recommend it.

It was a great recipe. Made it a bit thicker for the outline and a bit thinner for the fill-in. Loved it!!

We decided to use this recipe to make some ginger bread houses, with Graham crackers. I initially went with the measurements in the recipe, but the frosting seemed a bit to soft and runny. I added another cup of sugar and another dash of the cream of tarter, and mixed for another 5 minutes. It came out perfect, and is stiff enough to hold the Graham crackers together, and dries quickly. The flavor is not that bad, but probably would not use for cookies. I will definitely use this recipe again, and add a bit of vanilla if I make cookies!

This recipe was perfect for decorating my Christmas cookies. The first batch was thicker than the second because I learned I can make it thinner to flood the middle of the cookies if you add milk in small amounts till you get your right consistency. But the thinker icing is perfect for outlining the cookies.

I made this to finish up a gingerbread house kit that came with dried up icing. I used 1.5 C powdered sugar, one egg white and 1/4 tsp cream of tartar. I started with 1 C sugar, but added more until it looked right. This made for a perfect consistency and allowed us to finish the project. Next year I may skip the included icing and go straight for this recipe.

is there anything I can use instead of cream of tartar

Perfect consistency, pleasant taste and hard drying for pretty cookies!

Made this for my cookies it was perfect. There was a slight aftertaste but still really good

I loved it. It really tasted like powdered sugar but that’s the best part right? It was so so good!!

This worked well, I added 1/4 tsp almond extract to give the icing a flavor other than just sweet.

Like cement for my Gingerbread house. Great recipe.

we have been making graham cracker “gingerbread houses” for many years and this is by far the best “glue” we have used. the consistency and “stick” is excellent!!

I made as directed. Would be nice to know how long and to what extent you beat the egg whites. This is important. When it says to beat the whites with the icing sugar, mine hardened immediately, not 5 minutes as directed. It’s very firm, I put into a zip lock bag, and sealed sending home to my daughter to join their tiny houses together for the gingerbread house.

I used this recipe and followed another that said, beat for 7 mins. It was perfect!

Perfect consistency for gluing gingerbread houses together! Firmed up great and we didn’t have to wait long before decorating the rest of the house.

Great Icing, use it every year.

Perfect for Gingerbread houses!

i had to add 1/8 to 1/4 cup water.

This icing worked perfectly! I doubled the recipe and was able to make a 1 ft.² gingerbread house with my students ??

Have made with regular and pasteurized egg whites with no problems. Veryyyy carefully added 1/4 tsp of water at a time to get consistency for flooding. Thins out quickly, so be careful when adding water.

It dries like cement. Perfect for building glue. I didn’t really measure the sugar, just eyeballed it, and 4 egg whites. I did have to beat it to death, but it’s humid where I’m at. It never got really thick like some of the other reviews said, but it worked just fine.