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Royal icing piping recipe

Royal Icing: Piping Consistency

For decorating cookies with three dimensional details and texture. This recipe makes enough icing to decorate 24 three inch cookies.
Prep Time: 10 minutes
Author: Corey Grimsley


  • 66 grams egg whites pasteurized, from 2 eggs
  • 1/4 tsp cream of tartar
  • 360 grams powdered sugar sifted
  • food coloring

Raw Egg White Alternative:

  • 2 tbsp meringue powder
  • 6 tbsp warm water


  • Beat the egg whites and cream of tartar in the bowl of a stand mixer with a paddle attachment until foamy.
  • Add the powdered sugar and gradually increase the speed to high.
  • Mix for 5 minutes, or until the icing is very thick.
  • Use the icing as-is or tint it with gel food coloring. It will start to harden almost immediately, so be sure to work quickly.  
  • Transfer to piping bags fitted with a couplers and various piping tips.
  • Once the icing is in the piping bags, it’ll keep for several days.  Use immediately or store in the refrigerator.

Raw Egg White Alternative:

  • As an alternative to raw egg whites, combine the meringue powder and warm water in the stand mixer and whisk until foamy.  Continue with step #2.
Did you try this recipe?Let me know how it was!