Royal Icing
Royal Icing is a baker's secret weapon! Smooth, quick-drying and perfect for decorating cookies and cakes. This is a simple recipe with 1001 uses!
servings
Ingredients
- 4 ½ oz pasteurized egg whites (approx. 3 large white)
- 16 oz confectioner sugar (4 cups)
Instructions
- Combine 4 ½ oz pasteurized egg whites and half of the sugar in a mixing bowl. Use the beater (not the whisk) on low speed until there are no lumps of sugar. With the mixer running, add the remaining sugar and mix until combined. Scrape the bowl.
- Increase the speed to medium high and beat until the mixture is aerated and becomes whiter, 2 minutes (see note 3). Color as desired with paste color. Use the whisk to aerate the icing if you want a fluffy texture for something like a gingerbread house.
- See the post content to learn how to adapt the texture of royal icing for different decorating projects.
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Notes
Add a few drops of water or extra sugar to adjust the consistency of the icing based on how you're using it.
Use thinner icing for "flooding" cookies and thicker icing for piping outlines and details.
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