Royal Icing

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Perfect for decorating gingerbread cookies or a holiday gingerbread house, this royal icing is made with pasteurized egg whites so you won’t have to worry about serving it to little ones or the elderly.

Tags: Easy, 40 mins, Desserts, Holiday Insider’s Report 2011
Serves: 30
Skill level: Easy
Prep time: 5  minutes
Cooking time: 0  minutes
Total: 5 *  minutes
* Dry Time: 60 minutes

Additional Information


2 tbsp (25 mL) pasteurized egg whites
1/2 tsp (2 mL) fresh lemon juice
1/4 tsp (1 mL) vanilla
1-1/4 cups (300 mL) icing sugar
Food colour and additional icing sugar (optional)


  1. In bowl and using electric hand mixer, beat egg whites, lemon juice and vanilla on medium speed until frothy. Add icing sugar; beat on low speed just until combined, about 20 seconds. Increase speed to medium-high; beat until smooth and thick. Makes 1 scant cup.
  2. Divide into smaller bowls and tint with food colour, if desired. Add more icing sugar, 1 teaspoon (5 mL) at a time, to correct consistency if necessary.
  3. Place in small piping bags or small zippered plastic bags with a corner snipped off; pipe onto cookies made with PC Gingerbread Cookie Mix. Allow to dry until firm, about 60 minutes.

Chef's Tips

You can store icing at room temperature for up to 1 day before using; place plastic wrap directly on surface of icing, and then overwrap bowl with plastic wrap so it doesn't dry out.

Nutritional Information

Per 1-1/2 tsp (7 mL) serving
20 calories
fat 0 g
sodium 0 mg
carbohydrate 5 g
fibre 0 g
protein 0.1 g