This royal icing for gingerbread cookies is a quick egg white icing that is ready in 5 minutes. A little cornstarch keeps it bright white and firm, and it dries fast without cracking.
The key is well-sifted powdered sugar, which prevents lumps and clogged piping bags. How do you get the right consistency for piping fine lines?
How to Make Royal Icing
Sift the powdered sugar with the cornstarch. Beat the egg white with the lemon juice, then gradually add the dry ingredients. Mix on low speed so you do not whip air into the icing.
At a Glance
- Prep time: 5–10 min
- Cooking time: 0 min
- Servings: 1 batch, enough for about 2 trays of cookies
- Difficulty: Easy
- Calories: about 1,050 kcal per batch
- Trend: Christmas classic
Ingredients
(US cups, with metric in brackets)
- 1 large egg white
- 2 to 2 1/4 cups (250–270 g) powdered sugar
- 1 teaspoon cornstarch
- A few drops of lemon juice
Instructions
- Sift the powdered sugar and cornstarch together twice through a fine sieve. This is essential for a lump-free icing.
- Put the egg white in a bowl and add a few drops of lemon juice.
- Start beating by hand with a whisk, or with a mixer on its lowest speed. You do not want foam, just a broken-up egg white.
- Gradually add the sifted sugar and cornstarch mixture, a spoonful at a time.
- Stir slowly and thoroughly for at least 5 minutes. The icing should be smooth, glossy and thick.
- Test the consistency. If it is too thick (from a lot of sugar), thin it drop by drop with lemon juice.
- If it is too thin (for example, from a large egg white), add more sifted powdered sugar.
Video Recipe
Tips for Perfect Royal Icing for Gingerbread Cookies
- Sift twice. Do not skip sifting the sugar and cornstarch. A single lump can clog even the best piping tip.
- Adjust the thickness. For fine lines you need a thinner icing (add lemon juice drop by drop). For dots, or to use as glue, it must be thick.
- Raw egg white. This icing is not cooked. If you prefer, use pasteurized liquid egg whites, which work the same way.
Easy Variations
- Flood icing: Thin a portion of the icing with a few drops of water so it is runnier and can be used to fill in large areas.
Frequently Asked Questions (FAQ)
- Why add cornstarch? Cornstarch makes the icing whiter, more matte and firmer. It dries faster and holds its shape better.
- Why does my icing break or crumble when piped? It was probably too thin, or you mixed it too fast and whipped air into it. Stir slowly and add more sifted sugar.
- Can I use an electric mixer? Yes, but only on the lowest speed (for example, with the paddle attachment). If you whip the icing like meringue, it fills with little bubbles and cracks when you decorate.
- How do I store leftover royal icing? Cover the surface right away with a damp cloth so it does not form a crust, and keep the icing in a closed container in the refrigerator.
Cover the finished icing right away with a damp kitchen towel so it does not dry on the surface. Store it in the refrigerator in a closed container.
The recipe is based on a version by ikitka, adapted by the We Cook With Love team.
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