Jan 08


Royal Icing Recipe {Free Illustrated Recipe}

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Good royal icing recipes are hard to come by, let alone magical ones. Treat your treats to this sublime icing recipe, passed down through generations of mythical fairies.

For a FREE, sharable, printable version: click here.

An alternate version was submitted and accepted on They Draw & Cook, which you can find here.

For instructions on finding icing consistency for cookie decorating, click here.

Thanks to my amazing designer/art director Arthur Kononuk, for creating this adorable illustrated recipe and intro for me! I love it and hope you do too.



p.s. I linked this post up to Tidy Mom’s I’m Lovin’ It.




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  1. December 6, 2014 at 12:49 pm | Permalink

    Love how you made this recipe into an image! Great way to explain how its done!

  2. jane
    December 10, 2014 at 8:34 am | Permalink

    If I don’t have a standing mixer, is it possible to whisk it just by hand?

    • December 21, 2014 at 1:16 pm | Permalink

      Hi Jane,
      You can, it will just take a lot of arm work and whisking by hand may incorporate more air than with the mixer and paddle attachment, but it is doable!

  3. Jane
    December 14, 2014 at 7:18 pm | Permalink


    I am going to try this recipe and am just wondering how big your tablespoons are. In Australia they are 20mls, they are 15mls in the US aren’t they?

  4. Breann
    December 18, 2014 at 5:39 pm | Permalink

    Hi Marian,

    I was just wondering how the icing should be stored overnight ?


  5. Bernadette
    December 20, 2014 at 2:55 pm | Permalink

    I love the illustration of the royal icing recipe. I am someone who loves pictures over just words. Lol

  6. Laura Oneal
    December 21, 2014 at 11:57 am | Permalink

    Hi do you use liquid food coloring or paste when coloring your icing?

  7. Sarah
    December 28, 2014 at 4:00 pm | Permalink

    Can I substitute egg white instead of meringue powder? and how would I do that?

  8. Lena
    January 1, 2015 at 10:40 am | Permalink

    Hello. How I can make my icing glossy after its dry? Thanks.

  9. desmond
    January 3, 2015 at 4:09 pm | Permalink

    Hi!! I love your videos and blog, I was wondering does this recipe work with piped string works that’s not on a surface but piped like into Strings that hang?? Please answer!!!

  10. Sara
    January 8, 2015 at 12:33 am | Permalink

    Hi Sweetopia, do you know this recipe is peanut free? Or do you know of any peanut free royal icing recipes?

  11. Brea Craig
    January 11, 2015 at 1:18 pm | Permalink

    Marian, I love your blogs, recipes, and tutorials, but I love most of all that you respond to questions in your comments section. That is pretty awesome!

    • marian
      February 16, 2015 at 1:36 pm | Permalink

      Hi Brea,
      Thanks so much! :)

  12. January 17, 2015 at 1:23 pm | Permalink

    Hi Marian,
    I was wondering what would be the conversion of the powdered sugar to cups, also how much does this recipe make

  13. Brittney McCaskill
    January 23, 2015 at 12:08 pm | Permalink

    Hey, Loving your blog and tutorials. I’ve learned so much from your 10 second rule, but a 2 questions. Just clarifying, you use the same icing for outlining, flooding, adding details on the dried flood icing? (just in different tip sizes) 2. What effect does cream of tartar have on your icing? I use the basic same recipe, except no cream of tartar and I add corn syrup. Thanks!!!

  14. Kim
    February 12, 2015 at 2:34 pm | Permalink

    What brand of meringue powder to you use? I tried Wilton and it was horrible! I added vanilla because it was not listed as an ingredient.

  15. Maria Regina
    February 14, 2015 at 8:36 pm | Permalink


    How are you?

    Can you say for me what’s meringue power?

    Exist here in Brazil????

    • marian
      February 16, 2015 at 12:50 pm | Permalink

      Hi Maria,
      Meringue powder is a mixture made with sugar, pasteurized dried egg whites, cornstarch, gum arabic, stabilizers, and usually includes vanilla flavouring. It is used to add volume, stiffness and is often preferred over real egg whites due to food safety concerns. The more you use in your royal icing recipe, the harder the icing will dry. Meringue powder is not usually sold in grocery stores but can be found in bulk food stores, baking supply stores or on the internet.

      For more definitions, I do have a glossary here:

      Here are some alternatives if you can’t find it in Brazil:


  16. Damara
    March 10, 2015 at 7:42 am | Permalink

    Hi there,

    Great website! I’ve seen so many variations of royal icing. What is the purpose of the cream of tarter in this recipe? I’ve seen both variations.

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