Royal Icing Recipe

Sugar Cookie Ornament

Nicole Franzen


  • 3 ¾ cups confectioner’s sugar (from one 1-pound box)
  • 5 tablespoons egg white powder
  • 1/3-2/3 cups water, as needed
  • Food coloring, as desired

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by Nancy Olson

From Nancy Olson, the Pastry Chef at Gramercy Tavern. Nancy uses this recipe to decorate the sugar cookie ornaments she creates to decorate the restaurant's holiday tree.


Combine the confectioner’s sugar with the egg white powder. Add the water until the desired consistency of icing is created; for piping, you want something stiffer, while for spreading, you want something more liquid that will naturally smooth itself out. Avoid whipping the icing, as it will become prone to drying out quickly.

Separate the icing into small bowls and color each as desired.

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