Royal Icing Recipe


  • 15ml (1 tbsp) Dried egg albumen
  • 75ml (5 tbsp) tepid water
  • 500g (1lb/31/2 cups) sieved icing sugar


  1. Into a clean bowl place the egg albumen, stir in gradually the water and blend together well until it is a nice smooth consistency.
  2. Add about a 100g of the icing sugar and mix thoroughly, keep adding small quantities of icing sugar and mixing well until you achieve the desired consistency.
  3. Now mix the icing using an electric whisk on slow for about 6-8 minutes or until the finished icing peaks and is smooth, light and glossy.
  4. Seal well and allow the mixture to settle ensuring that you thoroughly stir the icing to disperse any air bubbles prior to using.
  5. TIP: If you prefer your Royal Icing not to dry too hard you can add a teaspoon of glycerine.
  6. To save you the time and effort we do stock a great range of ready mixed Icings.
  7. To see these products please click here -> Icings