• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Rose Levy Beranbaum’s Royal Icing for Gingerbread Folks

Making Gingerbread Folks_Royal Icing recipe

Royal icing is both decorative and useful as an edible “glue” to attach other elements such as candies, edible glitter, and sparkling colored sugar, especially for holiday cookies and Gingerbread Folks. Royal icing is easy to make but also can be purchased at cake decorating supply stores.

MISE EN PLACE
• Into the bowl of a stand mixer, weigh or measure the powdered sugar.
• Into a 1 cup glass measure with a spout, weigh or measure the egg whites.

—Rose Levy Beranbaum

Rose's Baking Basics by Rose Levy BeranbaumROYAL ICING is excerpted from Rose’s Baking Basics © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Rose Levy Beranbaum's Royal Icing for Gingerbread Folks
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseAccompaniments, Dessert
  • Keywordbaking
Servings
530 grams (2-1/4 cups) icing
Servings
530 grams (2-1/4 cups) icing
Rose Levy Beranbaum's Royal Icing for Gingerbread Folks
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
  • CourseAccompaniments, Dessert
  • Keywordbaking
Servings
530 grams (2-1/4 cups) icing
Servings
530 grams (2-1/4 cups) icing
Ingredients
  • 460 grams or 4 cups (lightly spooned into the cup and leveled off) Powdered sugar
  • 90 grams or 3 large (1/4 cup plus 2 tablespoons/89 ml) egg whites
Servings: grams (2-1/4 cups) icing
Instructions
  1. Pour the egg whites into the sugar.
  2. Attach the whisk beater and beat on low speed until the sugar is moistened.
  3. Gradually raise the speed to high and beat until the icing is very glossy, with stiff peaks that curve slightly from when the beater is raised slowly (about 6 minutes). If necessary, scrape down the sides of the bowl. If the icing is too thin, beat in more powdered sugar.
  4. Use a silicone spatula to scrape the mixture into a small bowl. Keep the bowl covered with a damp towel.
  5. Store airtight in a glass container (plastic is petroleum based and can break down the icing): refrigerated, 3 days. Rebeat lightly before using.

Primary Sidebar

facebook

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2025 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use