How to Make Royal Icing

This is a portion of the royal icing with some color

This is one of my favorites recipes when I need to make about 5 cups of royal icing. I got this recipe from The Well-Decorated Cake from Toba  Garrett.

When I started the Cake Decoration class we started with something very simple like two (02) egg-white and some sifted confectioners’ sugar  until the consistency was “right” and some lime juice, that was okey for small cakes, but then I was always short and I needed to make more in the middle of the class, it was just a waste of time.

I use also the egg-white icing type because the Meringue Powder is a bit expensive here in Trinidad & Tobago (about  3 times more expensive than in, but this is a very good option for those who cannot or do not like to use egg-whites.

I have the book The Well- Decorated Cake from Toba Garrett, and started to use here recipe. What I love from her book is that She is  a TEACHER, and in her book she really guide you in the journey to become in a Cake Decorator.

You can find this recipe  in the page 138.

Note: in the Caribbean we use Royal Icing to decorate the entire cake, I mean we eat this icing (with out covering the cake with marzipan firts, like in the US) and also here we use this icing for ornamental purpose.

Yield: 5 cups

3 oz (84 gr) egg whites or pasteurized egg whites, room temperature
1 lb (454 gr) 10X confectioner’s sugar, sifted.
1/2 tsp lemon juice

Lightly whip the egg whites on MEDIUM  speed, using a paddle until the whites form soft peaks, about 3 minutes. Lower the speed and gradually add the sugar 1 cup (4oz. or112 g) at a time. Add lemon  juice and beat on MEDIUM-HIGH speed for 5 to 8 minutes, or until the icing forms medium to stiff peaks. Cover the icing with plastic wrap until it’s ready to use.


  1. This icing should be used within 1 day. For individual sensitive  to egg whites or to avoid salmonella food poisoning, use only pasteurized egg whites.
  2. Storage in an airtight container with plastic wrap directly over the icing and refrigerate for up to 3 days. Beat with metal spatula before using.

ROYAL FROSTING (Cake Decoration Level 1, UWI Open Campus)
2  eggs white
1/2 tsp. cream of tartar
3-1/2   cup icing sugar
1 – 2 tsp Lime juice

  1. Beat eggs whites until fluffy.
  2. Add cream of tartar and beat until firm but not dry.
  3. Add icing sugar gradually beating between each addition. Adding one or two tsp. lime juice helps icing to dry after decorating.
  4. Cover bowl with damp clothe to prevent frosting from drying out before it is placed on cake.


Yield: 5 cups

1/4 cup (1.6 oz. or 45 g) meringue powder
1/2 cup (120 ml) cols water
1 lb (454 g) 10X confectioners’ sugar, sifted.
1/2 tsp lemon juice

Add meringue powder to cold water in a ixing bowl. Beat to a soft peak stage – about 3 minutes. Add the confetioners’ sugar 1 cup at a time. Beat between each cup. Add the lemon juice. Beat for an additional 3 to 5 minutes on MEDIUM-HIGH speed or until the icing form medium to stiff peaks. Cover with plastic wrap until ready to use.


  1. Store in an airtight container.
  2. Use a grease-free glass container.
  3. This meringue powder royal icing can stay at room temperature for 2 weeks or it will keep in the refrigerator for up to 2 months.
  4. Beat before using.
Good Eating!!!

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