I’ve been obsessed with cute iced cookies lately, and this lemon slice design? Totally stole my heart (and my taste buds). It’s all about that glossy, mirror-like finish—and believe it or not, it’s made with royal icing! Here’s how I pulled off that smooth, juicy look using royal icing—and trust me, it’s easier than it looks.
You’ve got three options for the icing recipe depending on what you have on hand:
👑 Royal Icing Recipe (3 Easy Ways!)
Whether you're decorating cookies like a pro or just having some fun with colorful piping, here's how to make royal icing in three different ways—from beginner-friendly to pro-baker levels!
🧁 Ingredients You'll Need:
Version 1: With Egg White Powder
- 200g powdered sugar
- 5g egg white powder
- 28g warm water
Version 2: With Fresh Egg Whites
- 200g powdered sugar
- 32g egg whites
Version 3: Pro Baker’s Glucose Version
- 500g powdered sugar
- 22–24g egg white powder
- 62–64g warm water
- 4–7g glucose syrup (optional for that shiny finish!)
🍰 How to Make It:
1. For the egg white powder version: Dissolve the egg white powder in warm water until smooth. Then whisk in the powdered sugar until stiff peaks form. Easy!
2. For the fresh egg white version: Just combine the egg whites and powdered sugar. Whisk until it turns thick, glossy, and dreamy. That’s it!
3. For the pro version: Mix egg white powder with warm water first, making sure it’s fully dissolved. Add powdered sugar and glucose syrup. Beat until you get sharp peaks—this one’s perfect for detailed work like royal icing flowers or tiny lemon slices.
🎨 Feel free to divide the icing into smaller bowls and tint them with gel food coloring. Store extras in an airtight container and press plastic wrap directly on the surface to prevent crusting. Now go decorate something cute!
- Color with gel food coloring for vibrant shades (I used lemon yellow and bright white).
- Use a piping bag with a small round tip to outline each wedge.
- Flood each section slowly, use a toothpick to pop bubbles, and let it dry completely before touching.
🎨 Q&A: All About Royal Icing (Beginner to Pro!)
Q: Which royal icing version is best for beginners?
A: The egg white powder version is super beginner-friendly! It’s safe, easy to work with, and gives great results with minimal effort.
Q: Can I use fresh egg whites safely?
A: Yes, as long as the eggs are pasteurized and fresh. If you’re decorating cookies that will be eaten by kids or stored for longer, egg white powder is the safer option.
Q: What’s the deal with glucose syrup in the pro version?
A: Glucose syrup gives your icing a shinier finish and helps it stay smoother while decorating—great for showstopping details!
Q: How do I know when royal icing has reached the right consistency?
A: For outlining, it should hold stiff peaks. For flooding (filling in), you want a flowy but controlled consistency—add tiny drops of water to thin it out as needed.
Q: Can I store royal icing for later?
A: Absolutely! Store it in an airtight container in the fridge for up to 2–3 days. Just give it a quick stir before using again.
I topped mine off with tiny red fondant “berries” for a pop of color. 🍒 Whether you’re decorating for a party or just because it’s fun, this lemon slice cookie is sure to make people smile—and maybe even think it’s real fruit at first glance! --- Would you try this cookie design? Let me know! And tag me if you make one—I’d love to see your version! 🍪✨
