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Royal Icing for Sponged Sugar Cookies

Glycerin is available in pharmacies and baking-supply stores. It keeps the icing soft a little longer and adds a slight sparkle.


  • 2 large egg whites
  • 3 1/2 cups sifted confectioners' sugar
  • Juice of 1 lemon
  • 1 to 2 drops glycerin
  • Food coloring


  1. Beat egg whites until stiff but not dry. Add sugar, lemon juice, and glycerin. Beat 1 minute. If icing is too thick, add water. If too thin, add more sugar.

  2. Divide icing into smaller bowls. Tint with small amounts of paste or liquid food coloring; mix well for an even color.

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