Supremely Royal Icing

Supremely Royal Icing

Royal icing fit for any Highness, even those of us with compromised immune systems or who are with child. Makes pristine decorations and is naturally dairy-free and gluten-free.


Royal icing makes for memorable, edible decorations and adornments. And to really make a shimmering, stiff, and rather scrumptious royal icing, one must use raw egg whites. Forget about meringue powder, it just does not taste as fresh as eggs; plus, it is loaded with chemicals and gums that we'd all rather avoid. Raw eggs, however, are risky business for persons like myself with an autoimmune disease (pregnant ladies and the elderly should take caution, as well). The solution is to heat the egg whites over a double-boiler...and the trick is immediately adding all of the sugar to keep the whites from scrambling! I know this sounds like white magic, and it kind of is!


  • 2 egg whites
  • 2 cups powdered sugar (I use Imperial)
  • ¾ tsp freshly-squeezed lemon juice


  1. On stovetop, create a double-boiler. Fill medium saucepan with tap water to about 1 inch. Place glass bowl over saucepan so that bowl is suspended 1 – 2 inches over water. Bring water to a gentle simmer over medium-low heat.
  2. Add to glass double-boiler bowl egg whites and sugar. Whisk mixture constantly, and it will resemble runny, old-school paste. Allow frosting mixture to slowly come to 160 degrees (this will take about 12 minutes). As soon as thermometer hits its mark, carefully remove glass bowl from heat and turn off burner.
  3. Into bowl of standing mixer fitted with paddle attachment (this attachment will prevent those pesky air pockets from forming), add heated frosting mixture and lemon juice. Mix at medium speed for 4 minutes or until frosting is silky smooth, glistening, and forms stiff peaks. If it shimmers like an angel's wings, then you have perfected it!
  4. Turn off mixer. Immediately add frosting to piping bag fitted with attachment or ziplock plastic bag. If not using right away, then place bag into lidded refrigerator container and store in refrigerator until ready to decorate.


  • This recipe makes 2 cups of frosting, which is pah-lenty to do all types of fancy flourishes cakes, cookies, and cupcakes.
  • Frosting keeps for several days in refrigerator in ziplock plastic bag stored in lidded refrigerator container.
  • This frosting will harden at room temperature. Keep those festively-decorated desserts covered at room temperature for up to three days.
  • Try this frosting for perfect lace work and details on our Prinsesstarta!
  • Migraine Warning: Citrus (lemon).