Royal Icing
  • Confectioners Sugar 12 cups (1500g)
  • Cream of Tartar 2 teaspoons (12g)
  • Egg Whites (pasteurized) ¾ cup (180g)
  • Clear Vanilla Extract 1 teaspoon
  1. Place the sifted confectioners sugar and the cream of tartar in the mixer bowl
  2. Blend on low speed to aerate.
  3. Add in the egg whites and any extracts and mix until it is smooth.
  4. Mix on high for about 20 seconds.
  5. At this point you can see the consistency and whether you want to adjust with more egg whites or more confectioners sugar.
  6. Store excess royal icing in the refrigerator in an airtight container with a damp coffee filter or paper towel directly on the surface of the icing for up to 2 weeks
Bring to room temperature before using.

You may have to add more confectioners sugar or water (both 1 Tablespoon at a time) to desired consistency.
Recipe by Gretchen's Bakery at