Royal Icing

Adapted, barely, from King Arthur Flour 200th Anniversary Cookbook.


  • 1 egg white
  • 1 1/2 cups confectioners sugar
  • 1/8 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract.


  1. Add all ingredients To a mixing bowl and beat on medium speed until stiff glossy peaks are formed. Frost cookies immediately or store temporarily in a ziplock bag, removing all air before sealing (royal icing starts to dry really quickly). Allow icing to dry overnight for 8+ hours before painting.
  2. To decorate cookies in the water color style, put a few drops of food coloring in a bowl, and a small splash of water in another bowl for dipping in. Use a clean paintbrush and decorate with simple patterns and designs. Straight food coloring will produce the most instense colors. Adding water will dilute colors and make the food coloring behave like water color paints. Be careful though, because too much water will make the icing run, even if it has already fully dried.