Food & Cooking Recipes Dessert & Treats Recipes Royal Icing 3.2 (432) Yield: Makes about 2 1/2 cups This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores). Directions Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days. Credit: Johnny Miller Cook's Notes You can substitute 5 tablespoons meringue powder and 1/3 cup water for raw eggs. Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.