What is the ratio for royal icing?

The standard ratio is approximately 500g icing sugar to 2-3 egg whites (about 90ml of pasteurised egg white). This produces a thick, stiff icing suitable for piping. For flood icing (a thinner consistency used to fill areas), add water a teaspoon at a time until a ribbon trail holds for about 10 seconds before sinking back. The exact number of whites needed varies slightly by egg size.

Should I use fresh or pasteurised egg whites?

For decorating biscuits or cakes that will be eaten by children, pregnant women, or elderly people, use pasteurised egg whites or dried egg white powder (meringue powder) for food safety. Fresh egg whites give a slightly better flavour and whiter colour, and are fine for healthy adults. Pasteurised liquid egg whites from a carton are the most convenient option.

How do I get the right consistency?

Royal icing has three main consistencies: Stiff peak (for piping flowers and decorations) — the icing stands up straight when you lift the paddle. Soft peak (for outlining and piping lines) — the icing holds briefly then gently falls over. Flood consistency (for filling areas) — thin enough to flow and self-level when you shake the surface. Add water a few drops at a time to thin, or more icing sugar to thicken.

How long does royal icing take to dry?

Piped outlines dry to the touch in about 15-30 minutes. Flooded areas take 6-12 hours to dry completely depending on thickness, humidity, and temperature. A thin piped line dries in under an hour. In humid conditions, use a dehumidifier or fan oven on its lowest setting with the door ajar to speed drying. Royal icing on a cake will dry hard in 24-48 hours.

Why does my royal icing go grainy?

Grainy royal icing is caused by undissolved sugar particles. Always sift the icing sugar thoroughly before mixing — preferably twice through a fine sieve. Beat the icing for at least 5 minutes on medium-high speed to dissolve the sugar fully. If it is still grainy, let the icing rest covered for 30 minutes, then beat again. Using icing sugar from a fresh bag also helps as lumps develop over time.

Can I colour royal icing?

Use gel or paste food colours, not liquid colours which will thin the icing and change the consistency. Add colour a tiny amount at a time using a toothpick — gel colours are concentrated and a little goes a long way. Note that the colour deepens as the icing dries, so mix to a shade slightly lighter than your target. For dark colours like black or red, colour the icing the day before and let it develop overnight.

BakeCalcs

Royal Icing Calculator

Calculate icing sugar and egg white quantities for royal icing by weight.

Total Icing Weight

Total finished royal icing

Egg White Type

How We Calculate This

This calculator uses the standard royal icing ratio of approximately 85% icing sugar to 15% egg white by weight. For a 500g batch, this means about 425g icing sugar and 75g egg white (2-3 large egg whites).

A small amount of lemon juice is included to slightly thin the icing and help it set firmer. If using pasteurised egg whites from a carton, measure by weight or volume. One large fresh egg white weighs approximately 33g, which equals about 2 tablespoons.

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.