|Category||Frosting and Icing recipes|
|Servings||about a cup|
|Time||just a few minutes|
Cookbook | Ingredients | Recipes | Dessert
Royal icing is a type of icing that dries to a hard sheen.
- 2 large egg whites
- ⅛ teaspoon cream of tartar
- 2 ½ cups (300 g / 11 oz) confectioners' sugar
- Liquid or paste food coloring
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low for about 1 minute until they become loose.
- Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
- Gradually add the confectioners' sugar with the mixer on low.
- Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.
Tips, notes, and variationsEdit
- If concerned about food borne illness, use pasteurized eggs.
- If desired, divide the icing among smaller bowls and add coloring(s).
- To store icing for later use:
- Clean the inner sides of the bowl or container to remove any drips.
- Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
- Refrigerate up to 5 days.
- Use on top of gingerbread or any other cookies.
- For flooding (filling in an icing outline), add a small amount of water to the frosting and mix until the icing reaches a looser consistency.