Hamdi Saidani This Alton Brown Royal Icing Recipe is a smooth and glossy frosting, which uses egg whites and granulated sugar. It’s a classic, foolproof recipe, ready in just 10 minutes.
Alton Brown Royal Icing Recipe Ingredients
- 2 1/2 cups plus 2 teaspoons granulated sugar
- 4 large egg whites, or 1/2 to 3/4 cup (106 to 158 grams) pasteurized carton egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
How To Make Alton Brown Royal Icing Recipe
- Make superfine sugar: Place granulated sugar in a high-powered blender and blend for about 1 minute until very fine. Weigh out exactly 1 pound (454 grams) for the recipe.
- Mix the base: In a stand mixer bowl fitted with the paddle attachment, combine egg whites, cream of tartar, and salt. Beat on low until smooth.
- Add the sugar: With the mixer still on low, slowly stream in the superfine sugar. Once fully added, increase to medium-high speed.
- Whip the icing: Beat for about 4 minutes, until it reaches a thick, frosting-like consistency.
- Adjust consistency (optional): For a thinner icing, mix in a bit of water or rum until desired texture is reached.
- Add color (optional): Divide icing into bowls and mix in gel food coloring as desired.
- Store or use: Use immediately, or store in an airtight container overnight. Stir well before reusing if it separates.
Recipe Tips
-
Why blend the sugar first?
Superfine sugar dissolves more easily, creating a smoother, glossier icing. -
Can I use carton egg whites?
Yes, pasteurized carton egg whites are safe and convenient for this recipe. -
How to thin royal icing:
Add water a few drops at a time to reach the right piping or flooding consistency. -
Best food coloring for royal icing:
Use gel-based food coloring to avoid watering down the icing. -
How to fix separated icing:
Just whisk it again until smooth before using.
What To Use Royal Icing On
Royal icing is perfect for decorating:
- Sugar cookies
- Gingerbread houses
- Wedding or holiday cookies
- Royal icing transfers (flowers, monograms)
- Cupcake or cake details
How To Store Royal Icing
Room Temperature:
Use immediately or store in an airtight container at room temperature for up to 24 hours.
Refrigerate:
Store for up to 3 days. Bring to room temperature and re-whip before using.
Royal Icing Nutrition Facts
- Calories: 80 (per 2-tbsp serving)
- Fat: 0g
- Carbohydrates: 20g
- Protein: 1g
- Sugar: 19g
- Sodium: 25mg
Nutrition information is estimated and may vary based on ingredients and preparation.
FAQs
Can I make royal icing without egg whites?
Yes, you can use meringue powder as a substitute—just follow the package instructions.
Why is my royal icing grainy?
The sugar may not have been blended finely enough. Make sure to use superfine sugar.
How long does royal icing take to dry?
Typically 6–8 hours at room temperature, or overnight for thicker layers.
Can royal icing be frozen?
It’s best fresh, but it can be frozen in an airtight container for up to 1 month.
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Alton Brown Royal Icing Recipe
Description
A glossy, smooth icing perfect for detailed cookie and cake decorating, made with just sugar and egg whites.
Ingredients
Instructions
- Blend sugar in a high-powered blender for 1 minute until superfine. Weigh out 1 pound.
- In a stand mixer, combine egg whites, cream of tartar, and salt. Beat on low until smooth.
- Gradually stream in sugar with mixer on low.
- Increase speed to medium-high and beat 4 minutes until thick and glossy.
- Thin with water or rum if needed.
- Divide and color with gel food coloring.
- Use immediately or store airtight. Stir before reuse.
