Royal Icing Christmas Biscuits

From Ginger Bread houses to Christmas biscuits (aka cookies) Royal Icing has got to be the go to icing of the season. It is super simple to make and gives a hard, glossy finish to baking.


1 egg white
1 tablespoon cold water
1 teaspoon strained lemon juice
1 1/4 cups Icing Sugar (confectioners sugar)

Please note: When using raw eggs in recipes, it is good to be aware that eggs which have been improperly stored may cause a risk of salmonella poisoning. Meringue powder can be used as a substitute.

Add all ingredients into a mixing bowl. Mix with an electric beater until “soft peak” consistency is achieved. Fill piping bag with mixture.

Consistency is the key to getting this icing right. Too runny the dribble effect will happen (and not in a good way). Too thick and it will be difficult to pipe and icing will not flow well. Stiff peak consistency can be useful for more detailed work that needs to hold its shape quickly – such as flowers.

To change the consistency either add more icing sugar for a thicker icing or add a little cold water to thin icing down.

Icing setting time varies depending on thickness – 12-24 hours is a good indication.

Why so royal? Royal Icing was given its named after it was used on Queen Victoria and Prince Albert’s wedding cake by the Queen’s famous French chef Francatelli in 1840.