Lori’s Favorite Royal Icing Recipe

When I first started making sugar cookies and royal icing, I used a recipe that called for meringue powder. My icing never was perfectly smooth, it had a lot of clumps and would dry spongy. Eek! One day, or should I say days, it didn’t dry at all!

That’s when I started searching the trusty Internet for a new recipe. I read several articles and watch many a YouTube video about what royal icing recipe people really liked. Then as the experimenter that I am, I tried several and found a favorite. I’ve been using this recipe for six months now, and after refining it a little bit to make it more economical (ca-ching!) we have a bonafide winner!

Print Recipe
Lori's Favorite Royal Icing Recipe
Course Dessert
Cuisine American
Prep Time 5 minutes
Course Dessert
Cuisine American
Prep Time 5 minutes
  1. Place powdered sugar into mixing bowl of a stand mixer. Mixing beater and a bowl would also work, but a stand mixer is more convenient.
  2. Add egg whites and water to bowl.
  3. Using a whisk attachment on your stand mixer, start the speed on low and whisk until the ingredients come together.
  4. Once the ingredients are a mixture, turn the speed to high/medium high and let whisk for two minutes.
  5. After two minutes, your icing should be whipped and thick. This is a good basic royal icing. This thickness would be a good glue for gingerbread houses. If you are using this royal icing to decorate cookies, scoop some out into a smaller bowl to work with and cover this main bowl with a damp towel. (You need both the cover and the moisture to prevent drying out.)
  6. For Cookies: Once you've scooped out a bit into a smaller bowl, add your food coloring. We like the liquid gel coloring. ( You can buy Wilton, Hobby Lobby brand or Americolor)
  7. Color your icing (noting that the color will deeping with time!) We usually make and color our icing the day before we want to use it, as the color changes quite a bit over night.
  8. If you make your icing the day before, you'll want to wrap it up in plastic wrap overnight. If you make it more day in advance, make sure that you double wrap it, as only one wrapping isn't enough to prevent leaking (trust us, we know!)
  9. Once you've achieved the right color, you can then thin out the icing with water to outline, dimension or flood consistency.
  10. We'll make a video and add pictures soon on consistency and such to help you even more. Good luck and post a picture if you've used this recipe. We'd love to see your results and if you love it as much as we do!

Thanksgiving Dinner Trophies

Recently I got together with some friends for a pre-Thanksgiving “Friendsgiving Dinner.” It was a fun night of soup and rolls. The twist? We had the teenagers all prepare either an appetizer or a dessert, and then as the parents, we all judged the winners. To make it even more interesting, and because I had just watched a Thanksgiving episode of Friends where they had a Gellar Football Thanksgiving Trophy, I decided to make a trophy for the best dessert and best appetizers.

To make the trophies, I used the following:

Thanksgiving Dinner Tropies:


– Wooden plaques 
– Wooden decorative pieces (these look like miniture candle sticks)
– Sculpty clay (or generic)
– Metallic spray paint
– E600 glue

You can get all of these supplies at any hobby or big box store in the craft department.


1. Open the package of Sculpty clay and form a dessert or an appetizer. I made a piece of pie and a crab rangoon, but you could do anything.

2. Place clay items on a baking sheet and bake for 20-30 minutes at 250 degrees F. Remove from oven and baking sheet and let cool. They sometimes don’t feel hard when they first come out of the oven and still warm. Once cooled, they should be hard.

3. Glue the wooden plaque to the decorative wooden “candle stick” piece with the E600. Then glue the clay item to the top of that. 

4. Let dry for several hours (overnight to be safe) and then spray with metallic spray paint to finish. 

Your friends, family and other Thanksgiving guests will love the trophies and the novelty they bring. Don’t like to use clay? Find play-food toys and glue them on the top of the trophy and spray paint them. It’s what I normally do, but I didn’t have anything this time around or time to go shopping. 

Groundhog Day Cupcakes

If you have a few minutes you can make these Groundhog Day cupcakes. Whether you make them completely from scratch, or use store-bought items, these adorable cupcakes are a lot of reward for a little effort.

Groundhog Day Cupcakes

What you’ll need…

– Cupcakes (make your own or buy them, we won’t tell!)

– Chocolate frosting (some for frosting the cupcakes, some in a pastry tube or plastic ziptop bag for decorating the groundhog face)

– Oreos, or other chocolate sandwich cookies, chocolate graham crackers or other chocolate crackers

– Nilla Wafers

– Sliced Almonds


1.Make or buy cupcakes and frost them lightly with chocolate frosting. Set aside.

2. If you’re using Oreos, take cookies apart and scrape cream filling off cookies and discard (aka eat later when no one is looking :p) (If you’re using chocolate graham crackers or other chocolate crackers, skip this step).

3. Place cookies/crackers in plastic zip top bag and seal the bag. Using a rolling pin, roll over the cookies/crackers to smash them into crumbs.

4. Sprinkle the crumbs on top of the frosting on the cupcakes. These crumbs are the “dirt” for the groundhogs.

5. Holding the Nilla Wafer vertically, push it into the middle of the cupcake, creating the groundhog’s face.

6. Put the remainder of the chocolate frosting in a pastry bag with a small, round tip (like Wilton’s #1 or #2), or a ziptop bag if you don’t have or don’t want to fuss with a pastry bag. If using a ziptop bag, cut a small hole at the top for the detailed piping work.

7. Using the bagged frosting, pipe two dots for eyes and a heart for the nose. Attach two sliced almonds for the ears.

To package, place the cupcakes back in the store-bought cupcake container and trim with Easter-basket grass and ribbon/raffia. You can also place a cupcake individually into a disposable, plastic drinking glass. Wrap in a plastic bag and tie with a ribbon or raffia.

A cupcake wrapped in a cup are great for a lunchbox treat, as they won’t be damaged in travel.

I hope you enjoyed this little tutorial. Now, I’m off for a healthy breakfast (only if cupcakes count as “healthy!”