By Chef Alli

Royal Icing

Royal Icing


3 egg whites
1 tsp. vanilla extract
4 cups powdered sugar
Food coloring (gel, not liquid)


In a large bowl of an electric stand mixer, combine the egg whites and vanilla, beating until frothy. Gradually add the powdered sugar, mixing on low speed until the sugar is incorporated and the frosting is shiny. Turn the mixer speed up to high, beating the frosting until stiff, glossy peaks form; this should take approximately five to seven minutes. Add food coloring, if desired.

For immediate use, transfer to a pastry bag, piping the icing onto the cooled cookies as desired. Store the icing in an airtight container in the refrigerator for up to three days.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to