Super Easy Royal Icing

Super easy Royal Icing made with just 2 ingredients - egg whites and icing (confectioners) sugar! Colour it any way you like and use it to decorate sugar cookies and more!

5 from 1 vote

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Course: Cookies

Cuisine: western

Prep Time: 10

Total Time: 10

Servings: cookies

Calories: 124kcal

Author: Lucy Mathieson

Cost: $5

Equipment

Beaters, stand-mixer or Thermomix

Ingredients

3 egg whites
4 cups (600g) pure icing sugar confectioners sugar
food colouring

Instructions

Place the egg whites into a large bowl.
Mix until frothy.
If using a Thermomix: Insert the Butterfly attachment and mix for 3 minutes, 37 degrees, Speed 3 (with the MC removed).
Remove the Butterfly.
Sift the icing (confectioners) sugar over the egg whites, one cup at a time, beating after each addition.
If using a Thermomix: Add 300g of the icing sugar and mix for 1 minute, Speed 4. Add the remaining 300g of icing sugar and mix for a further 1 minute, Speed 4.
After all of the icing sugar has been added, continue beating for 3-5 minutes or until very thick and glossy.
If using a Thermomix: Insert the Butterly attachment and whip for 2-3 minutes, Speed 3.
Divide the icing between bowls and add food colouring (if using). Mix until well combined.
Spread the icing over your cookies. Note: the icing will set hard.
If not using the icing immediately, cover with plastic wrap and refrigerate for up to 3 days.

Notes

RECIPE NOTES & TIPS

When separating the eggs: take care not to get any yolk in with the egg whites, otherwise they won't become worthy, no matter how much you whisk.
Adding the sugar a cup at a time ensures that icing stays light. If you add the sugar all at once it will lose the volume and become thin.
Royal icing texture: the icing should be thick, but not too thick that it doesn't stick to the cookie when you pipe it.
Don't over mix the icing: if you whisk the icing too much the icing may not dry properly. It should be thick rather than fluffy.
This icing will set hard.
Storage: If not using straight away, cover with plastic wrap and store in the fridge for up to 3 days. Bring to room temperature before using, and lightly whisk if it has seperated.

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