Royal IcingRead Reviews >
- 3 egg whites, at room temperature
- 4 1/2 cups confectioners' sugar
- 1/2 tsp. cream of tartar
- Pinch of salt
- A few drops of vanilla extract or freshlemon juice (optional)
DirectionsIn the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, confectioners' sugar, cream of tartar and salt on medium-low speed until blended. Add the vanilla or lemon juice, increase the speed to medium-high, and continue beating until stiff peaks form and the mixture is nearly triple in volume, 7 to 8 minutes.
Remove the bowl from the mixer, cover tightly with plastic wrap and store at room temperature until ready to use, up to 6 hours.
Rated 5 out of 5 by PalmSpringsBaker from Royal Icing Perfection! Perfection! Perfection! Tastes Great. Easy To Work With. Easy To Add Colors. Easy To Thin Out For Thinner Consistency & Preference. Dries Quickly & Stays On Your Baked Goods. You can substitute pastuerized powdered Egg White Substitute if you prefer not to use raw egg whites. Dazzle Your Loved Ones This Holiday Season! Enjoy!
Date published: 2017-01-10
Rated 5 out of 5 by titi123 from Great tasty and easy icing I have been using this recipe for decorating cookies for years. I use it to make gingerbread houses at christmas (of which I make many) and decorating for all occasions. Its very easy and delicious. maintains very well for long periods... My Christmas villages usually last a month and the icing is great. Add a few drops of water to water it down for filling, or leave it stiff for borders, lines or dots. Highly Recommend!
Date published: 2016-05-26
Rated 5 out of 5 by Diver91 from Fast-drying royal icing This royal icing was perfect for piping nearly 100 gingerbread people at our church's cookie walk today!! We used 2 batches of the icing recipe. It was very smooth to pipe on (did thin it a little with cold water) and was very quick to dry, allowing customers to take their beautiful gingerbread people home right away.
Date published: 2014-12-14