Classic Royal Icing

Preparation info

  • Makes

    ½ cup

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

This is one of the most useful recipes in the pastry repertoire. It may be applied directly to the dessert as a decorative touch, or designs may be piped ahead on aluminum foil, then allowed to dry, stored in an airtight container and placed on the dessert when it is time to decorate it.


  • 1 cup (100 grams) unsifted powdered sugar
  • 2 tablespoons (1 l


Mix all the ingredients in a deep -quart mixing bowl with an electric hand mixer until blended. Then, on medium-high speed, whip the ingredients until the mixture is thick and white and has a creamy, marshmallowlike consistency (about 5 minutes). This is important since it makes the icing elastic and