What's the difference between royal icing and icing?

Royal icing uses egg whites/meringue powder, dries hard and matte, perfect for intricate cookie designs and building structures, while "regular" icing (like glaze or buttercream) uses milk/water/butter, stays softer/fluffier, and is better for general cake/cupcake frosting. The key difference is royal icing hardens like candy for detailed work, while regular icing provides a softer, creamier finish, with glazes being thin and glossy.

Is royal icing the same as icing?

Unlike regular icings or buttercream frosting which stay soft and spreadable, royal icing contains zero butter and milk. Instead it's made with egg white, pure icing sugar (instead of icing sugar mixture) and a little lemon juice or water.

What type of icing is best for cookies?

Royal icing is probably the most popular icing that cookie decorators use. It is preferable because it holds up very well if the cookies need to be stacked, shipped, stored, etc... Royal icing can be made into a very nice glaze and also works great for very fine detail work.

What makes royal icing different?

The main difference is that royal icing hardens completely, becoming crisp and candy-like, while other icings (like glaze or buttercream) stay soft; royal icing uses egg whites or meringue powder for stability, allowing for fine detail work on cookies and gingerbread, whereas standard icings use milk/cream for a softer, glossier finish. Modern recipes often use meringue powder for better flavor and stability, unlike older recipes with raw egg whites, which could be lumpy and less tasty.
 

What is the benefit of using royal icing vs frosting or other icing?

The Benefits of Royal Icing:

Dries Hard – royal icing dries hard, making this a great option for cookies you're planning to package or send in the mail. Easy to Color – like buttercream, royal icing can be colored using gel icing colors or concentrated food coloring (such as Wilton Color Right).

Comparing 6 Types of Buttercream- American, Swiss, Italian, French, German, & Russian

What is the mistake with royal icing?

The main mistakes with royal icing involve mixing it incorrectly (over-mixing causes air bubbles/crunchiness, under-mixing causes lumpiness), getting the consistency wrong (too thick for flooding, too thin for outlining), improper drying (humidity, not letting layers dry), and poor technique, leading to color bleed, rough textures, or collapsed designs instead of smooth, crisp finishes. 

Why do most bakeries use royal icing opposed to buttercream?

Bakeries favor royal icing over buttercream for detailed work because it dries hard, smooth, and durable, perfect for intricate piping, flooding cookies, creating edible decorations (like flowers), and assembling gingerbread houses, whereas buttercream stays soft and fluffy, making it better for frosting cakes and cupcakes, though it can be used for texturing on cookies. Royal icing's ability to harden allows for precise, stackable designs and makes decorated cookies easier to handle and package without smudging. 

What are the disadvantages of royal icing?

Royal icing's main disadvantages are its brittle texture, tendency to crack or crumble, potential for bubbles and craters, requirement for precise consistency (tricky to master), long drying times, and susceptibility to moisture or grease causing issues like color bleed. It also requires a longer, more involved process than other icings and can be messy to clean up due to staining, with traditional recipes posing a slight salmonella risk from raw egg whites, though pasteurized alternatives mitigate this. 

Does royal icing dry hard?

Yes, royal icing hardens completely as it dries, forming a smooth, hard, candy-like finish, which makes it excellent for detailed cookie decorating, creating intricate designs, or even assembling gingerbread houses, though drying can take several hours at room temperature.
 

What kind of icing is best for decorating cakes?

Expert baker: royal icing

Royal icing is one of the best icings for decorating cakes. Mixing together powdered sugar, egg whites, and meringue powder or liquid provides a consistency relative to pancake batter. This makes it easy to pour into pastry bags to fulfill your decorating dreams.

What icing do professional bakers use?

Professional bakers use a variety of frostings, favoring meringue buttercreams (Swiss, Italian) for smooth, less-sweet finishes and piping, while also relying on rich American Buttercream, elegant Ganache, and flawless Fondant for sculpted designs, alongside specialty icings like Royal Icing for detailed work. The choice depends on the desired texture, stability, and aesthetic, from elegant wedding cakes to classic cupcakes.
 

Why poke holes in cookies before icing?

You poke holes in cookies before adding a second layer of icing (or details) to release trapped air, which prevents the dreaded "craters," bumps, or sinking that happens as the icing dries, ensuring a smooth, flawless finish. This technique allows air pockets to escape, helping the icing adhere better and dry uniformly. 

Can I put royal icing on a cake?

For an informal finish – add a few generous tablespoons of royal icing onto the top of the cake. Use a palette knife to spread the icing over the entire surface of the cake.

Why is it called royal icing?

1930 Wedding cakes were initially thought of as a luxury item, as the refined sugars needed to make pure white frosting were very expensive. In fact, the term "royal icing" came about thanks to Queen Victoria and her extravagant, multitiered white-frosted wedding cake.

What is the icing on wedding cake called?

If you're a novice to cakery, here's what we're talking about: The two main choices when finishing (the technical term for "icing") a wedding cake are BUTTERCREAM and FONDANT. Buttercream is a blend of sugar, eggs and butter, which results in a soft, creamy texture that can be mixed with various flavorings.

What is the 15 second rule when using royal icing?

15-second royal icing is a specific, thinned-down consistency used for flooding cookies, meaning it takes about 15 seconds for a piped line or drizzle to disappear or smooth back into the base icing. This consistency allows it to fill spaces quickly while still being thick enough to stay within outlines, often used for both outlining and flooding with a single bag for efficiency. 

What are common royal icing mistakes?

Common royal icing mistakes include over-mixing (causing air bubbles/runniness) and under-mixing (chunky icing), failing to achieve the right consistency for flooding vs. piping, not sifting powdered sugar (clogs), using too much food coloring (cratering/bleeding), and rushing the drying process, leading to wrinkles, cracking, or bleeding. Ensuring clean tools (no grease) and proper airflow are also crucial for smooth, hard results.
 

Is royal icing worth it?

It's easy to work with, sets quickly, and won't break your teeth when it dries. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple. Use this traditional royal icing recipe for both flooding and outlining your sugar cookies.

What is the 10 second rule for royal icing?

If the surface of the icing smoothes over in approximately 10 seconds then your icing is ready to use. If it takes longer, the icing is too thick. Slowly add more water. If your icing surface smoothes over in less than 5-10 seconds, it is too runny.

What is the best frosting to use for cookies?

Perfect for decorating cookies.

Royal icing is a sweet icing that dries to a smooth, hard finish. It's used to decorate cookies, cakes, and other baked goods. It's made with egg whites and powdered sugar, plus flavorings like vanilla extract and food coloring for decorating.

Why is buttercream banned in some states?

Buttercream is banned or restricted in some states under Cottage Food Laws because it's considered a "potentially hazardous food" (PHF) due to its dairy, butter, and egg content, which can support rapid bacterial growth at room temperature, posing a food safety risk for home-based businesses. States often prohibit items requiring refrigeration or temperature control, meaning buttercream, cream cheese frosting, or whipped cream are generally disallowed unless modified to be shelf-stable, such as using shortening or specific testing. 

What kind of icing do professionals use?

Professionals use various icings like Meringue Buttercreams (Italian, Swiss) for smooth, stable finishes, American Buttercream for classic sweetness and ease, Royal Icing for hard, detailed cookie/cake decorations, and Fondant for a sleek, sculptable, flawless cake covering, with the choice depending on the desired look, stability, and flavor profile.
 

What are the three types of royal icing?

The three main types of royal icing are Stiff (or Piping), Medium, and Flood, differentiated by their thickness (consistency) and used for different decorating techniques, from outlining details (stiff) to filling in large areas (flood). These consistencies are made from the same base recipe by adjusting the amount of water or powdered sugar, allowing for versatile cookie decoration.
 

Is royal icing like fondant?

Royal icing dries hard and is ideal for intricate, piped details and crisp lines (like on sugar cookies), offering a crunchy texture, while fondant is a pliable, dough-like sugar paste that's rolled out for smooth, matte finishes or sculpted figures, providing a chewy, sweet covering for cakes. The choice depends on the desired look: royal for fine detail and a melt-in-your-mouth crunch, fondant for smooth, elegant surfaces or 3D shapes.
 

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