Royal Icing Without Meringue Powder

Royal Icing Without Meringue Powder is a versatile and elegant icing perfect for decorating cookies, cakes, and pastries. Made with simple ingredients like powdered sugar and fresh egg whites, this icing dries hard, making it ideal for intricate designs and sturdy decorations. Whether you’re an experienced baker or just starting out, this recipe allows you to create beautiful decorations without the need for specialized ingredients like meringue powder.

Kitchen Equipment Needed

• Mixing bowls
• Electric mixer or stand mixer
• Measuring cups and spoons
• Sieve or fine mesh strainer
• Rubber spatula
• Piping bags and tips (optional)
• Airtight container for storage

Ingredients Overview

• Powdered sugar: The base of royal icing, providing sweetness and structure.
• Egg whites: Act as the binder and give the icing its smooth, glossy finish.
• Cream of tartar: Stabilizes the egg whites, ensuring a smooth and consistent texture.
• Flavorings and colorings: Enhance the taste and appearance of the icing.

Ingredients

• 4 cups (480g) powdered sugar, sifted
• 3 large egg whites (or 1/2 cup pasteurized egg whites)
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract (optional)
• Gel or liquid food coloring (optional)

Directions

1. Prepare the Ingredients
   • Ensure all ingredients are at room temperature for the best results. Sift the powdered sugar to remove any lumps, which helps achieve a smooth icing.
2. Beat the Egg Whites
   • In a large mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer or stand mixer fitted with the whisk attachment, beat on medium speed until frothy, about 1-2 minutes.
3. Add Powdered Sugar Gradually
   • Gradually add the sifted powdered sugar to the egg white mixture, about 1/2 cup at a time, while continuing to beat on low speed. This helps prevent the sugar from flying out of the bowl.
4. Increase Mixer Speed
   • Once all the powdered sugar is incorporated, increase the mixer speed to medium-high and beat the icing until it becomes thick and glossy, about 5-7 minutes. The icing should hold stiff peaks when the beaters are lifted.
5. Add Flavor and Color (Optional)
   • If desired, add vanilla extract for flavor. To color the icing, add a few drops of gel or liquid food coloring and mix until the color is evenly distributed. Gel colors are preferred as they don’t alter the icing’s consistency.
6. Adjust Consistency
   • For piping, the icing should be thick but still flow smoothly. If the icing is too thick, add a few drops of water, one at a time, until the desired consistency is reached. If it’s too thin, add more powdered sugar until it thickens.
7. Use or Store the Icing
   • Transfer the royal icing to piping bags fitted with your choice of tips for decorating. If not using immediately, cover the bowl with a damp cloth or plastic wrap to prevent the icing from drying out. Store in an airtight container in the refrigerator for up to one week. Re-whip before using if it has been stored.
8. Decorate Your Treats
   • Use the royal icing to pipe intricate designs, outline shapes, or flood decorated cookies for a smooth finish. Allow the icing to dry completely, which typically takes several hours, depending on the thickness of the layers.

Prep Time

15 minutes

Total Time

Approximately 15 minutes (plus drying time)

Nutrition (per tablespoon, ~48 servings)

• Calories: ~50
• Fat: 0g
• Carbohydrates: ~12g
• Protein: ~1g

Expert Tips

• Sift the Powdered Sugar: Sifting ensures a lump-free icing, resulting in a smoother finish.
• Use Fresh Egg Whites: Fresh egg whites produce the best texture, but pasteurized egg whites are a safer alternative if you’re concerned about raw eggs.
• Stabilize the Icing: Cream of tartar helps stabilize the egg whites, preventing the icing from weeping or collapsing.
• Consistency Matters: Adjust the icing’s consistency based on your decorating needs—thicker for outlining and piping details, thinner for flooding larger areas.
• Prevent Drying Out: Cover the bowl with a damp cloth or plastic wrap when not in use to keep the icing from drying out too quickly.

FAQs

Can I substitute egg whites with another ingredient?
Yes, you can use pasteurized egg whites for a safer alternative. Additionally, aquafaba (the liquid from canned chickpeas) can be used as a vegan substitute, though the texture may differ slightly.

How long does royal icing take to dry?
Drying time varies based on the thickness of the icing and the ambient temperature. Thin layers can dry in a couple of hours, while thicker layers may take overnight.

Can I store royal icing for later use?
Yes, royal icing can be stored in an airtight container in the refrigerator for up to one week. Make sure to cover it well to prevent it from drying out. Re-whip before using if it has been stored.

Storing & Freezing

• Storing: Transfer unused royal icing to an airtight container and cover tightly with plastic wrap or a damp cloth to prevent it from drying out. Store in the refrigerator for up to one week.
• Freezing: Royal icing does not freeze well as the texture can become grainy upon thawing. It is best to use fresh icing for optimal results.

Substitutions & Variations

• Flavor Variations: Replace vanilla extract with almond extract, lemon juice, or other flavorings to customize the icing to your taste.
• Color Variations: Use different gel or liquid food colorings to create a variety of colors for different decorations.
• Vegan Royal Icing: Substitute egg whites with aquafaba (the liquid from canned chickpeas) in a 3:4 ratio (3 tablespoons aquafaba for every 4 tablespoons egg whites) to make the icing vegan-friendly.
• Citrus Zest: Add a teaspoon of finely grated lemon or orange zest to the icing for a subtle citrus flavor and aroma.
• Glitter Icing: Mix in edible glitter or luster dust to add sparkle to your decorations.

Royal Icing Without Meringue Powder

Royal Icing Without Meringue Powder is a versatile and elegant icing perfect for decorating cookies, cakes, and pastries.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Electric mixer or stand mixer
• Measuring cups and spoons
• - Sieve or fine mesh strainer
• - Rubber spatula
• - Piping bags and tips (optional)
• - Airtight container for storage

Ingredients

  

• - 4 cups 480g powdered sugar, sifted
• - 3 large egg whites or 1/2 cup pasteurized egg whites
• - 1/2 teaspoon cream of tartar
• - 1 teaspoon vanilla extract optional
• - Gel or liquid food coloring optional

Instructions

 

• **Prepare the Ingredients**
• - Ensure all ingredients are at room temperature for the best results. Sift the powdered sugar to remove any lumps, which helps achieve a smooth icing.
• **Beat the Egg Whites**
• - In a large mixing bowl, combine the egg whites and cream of tartar. Using an electric mixer or stand mixer fitted with the whisk attachment, beat on medium speed until frothy, about 1-2 minutes.
• **Add Powdered Sugar Gradually**
• - Gradually add the sifted powdered sugar to the egg white mixture, about 1/2 cup at a time, while continuing to beat on low speed. This helps prevent the sugar from flying out of the bowl.
• **Increase Mixer Speed**
• - Once all the powdered sugar is incorporated, increase the mixer speed to medium-high and beat the icing until it becomes thick and glossy, about 5-7 minutes. The icing should hold stiff peaks when the beaters are lifted.
• **Add Flavor and Color (Optional)**
• - If desired, add vanilla extract for flavor. To color the icing, add a few drops of gel or liquid food coloring and mix until the color is evenly distributed. Gel colors are preferred as they don't alter the icing's consistency.
• **Adjust Consistency**
• - For piping, the icing should be thick but still flow smoothly. If the icing is too thick, add a few drops of water, one at a time, until the desired consistency is reached. If it's too thin, add more powdered sugar until it thickens.
• **Use or Store the Icing**
• - Transfer the royal icing to piping bags fitted with your choice of tips for decorating. If not using immediately, cover the bowl with a damp cloth or plastic wrap to prevent the icing from drying out. Store in an airtight container in the refrigerator for up to one week. Re-whip before using if it has been stored.
• **Decorate Your Treats**
• - Use the royal icing to pipe intricate designs, outline shapes, or flood decorated cookies for a smooth finish. Allow the icing to dry completely, which typically takes several hours, depending on the thickness of the layers.