Alton Brown Royal Icing Recipe

This Alton Brown Royal Icing recipe is a smooth and shiny frosting, which calls for safe pasteurized egg whites and sifted confectioners’ sugar. It’s the ultimate cookie decorating glaze, ready in about 10 minutes.

Alton Brown Royal Icing Ingredients

• 3 ounces pasteurized liquid egg whites (approx. 3 large egg whites)
• 1 tsp vanilla extract (use clear vanilla extract if you want pure white icing)
• 4 cups (16 oz) confectioners’ sugar (powdered sugar), sifted
• Gel food coloring (optional)
• Water (optional, for thinning)

How To Make Alton Brown Royal Icing

1. Prep your equipment: Ensure the bowl and whisk attachment of your stand mixer are completely clean and grease-free. Any trace of fat will prevent the egg whites from whipping properly.
2. Froth the liquids: In the bowl of the stand mixer, combine the pasteurized egg whites and the vanilla extract. Beat on medium speed until frothy (about 1 minute).
3. Add the sugar: Reduce the mixer speed to low. Gradually add the sifted confectioners’ sugar to the bowl. Once all the sugar is incorporated and there is no risk of a sugar cloud, increase the speed to high.
4. Whip to stiff peaks: Beat on high speed for 5 to 7 minutes. The icing is done when it is very thick, bright white, glossy, and holds stiff, upright peaks when you lift the whisk out of the bowl.
5. Adjust for piping (optional): This stiff consistency is perfect for outlining cookies or “gluing” gingerbread houses together. If you plan to color it, divide it into small bowls now and stir in a drop or two of gel food coloring.
6. Adjust for flooding (optional): To fill or “flood” the inside of your cookie outlines, you need to thin the icing. Add water, a few drops at a time, stirring by hand until the icing runs off the spoon and melts back into itself within 10 to 15 seconds (the “10-second rule”).
7. Decorate: Transfer the icing to piping bags or squeeze bottles and decorate your cooled cookies.

Recipe Tips

• Pasteurized Eggs: Because this icing is not cooked, Alton Brown specifically recommends pasteurized liquid egg whites (sold in a carton) to eliminate the risk of Salmonella.
• Sift the Sugar: Do not skip sifting the powdered sugar. Even tiny lumps will clog the small tips of your piping bags and ruin your intricate designs.
• Keep it Covered: Royal icing dries out incredibly fast when exposed to air. Keep the mixing bowl covered with a damp paper towel or plastic wrap resting directly on the surface of the icing while you work.
• Gel Colors: Always use gel food coloring rather than liquid drops. Liquid drops will add too much moisture and ruin the consistency of your icing.

What To Serve With Alton Brown Royal Icing

This icing is designed to dry hard, making it perfect for specific baked goods.

• Sugar Cookies: The classic cut-out cookie partner.
• Gingerbread Men: For crisp, white buttons and smiles.
• Gingerbread Houses: Acts as the perfect edible “cement.”
• Shortbread: Adds a sweet crunch to buttery biscuits.

How To Store Alton Brown Royal Icing

• Room Temperature: Store leftover icing in an airtight container at room temperature for up to 1 week. Ensure plastic wrap is touching the surface of the icing to prevent a crust from forming.
• Refrigerate: You can refrigerate it for up to 2 weeks. Bring it back to room temperature and re-whip it vigorously before using, as it may separate.
• Freeze: Royal icing can be frozen for up to 2 months. Thaw in the fridge overnight and re-whip.

Alton Brown Royal Icing Nutrition Facts

• Calories: 120kcal
• Protein: 1g
• Carbohydrates: 30g
• Fat: 0g
• Saturates: 0g
• Sugar: 29g
• Salt: 0.1g

Nutrition information is estimated per serving (approx. 2 tablespoons).

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