Royal Icing

Fresh raw egg whites carry a small food safety risk. Use pasteurized egg whites (either liquid pasteurized egg white or powder) to eliminate any concern. They perform identically in royal icing.

Lumps come from unsifted powdered sugar or sugar added too quickly. Always sift your sugar before adding it, and add it in small batches while beating to allow it to fully incorporate. If lumpy, strain the icing through a fine-mesh sieve.

Royal icing straight from the mixer is stiff enough for piping outlines. To flood (fill in large areas), thin it by beating in water 1 teaspoon at a time until it flows but still holds its shape—the icing should mound slightly when you pour it, then settle into a smooth surface within a few seconds.

Thin piped lines dry completely in 2 to 4 hours at room temperature. Thicker floods or piped shapes take 8 to 12 hours to fully harden. Speed up drying by placing decorated items in a warm, dry room or a very low oven (150°F) with the door cracked for 30 to 45 minutes.

Yes. Cover it tightly and refrigerate for up to 1 week. Before using, rebeat gently (it may separate slightly) for 1 to 2 minutes until smooth and glossy again. Let it come to room temperature before piping.

Yellowing usually happens when egg whites are exposed to air for too long before mixing, or the finished icing is exposed to humidity or direct sunlight. Use fresh eggs, mix promptly, cover your work surface, and store decorated items in a dry place away from light.