This recipe gives the perfect consistency for a thinner royal icing great for decorating cookies as it can be used to get very specific, creating line-based designs or even writing. It has the most delicious taste and texture and makes decorating sugar cookies fun and simple.
- 3 ounces pasteurized egg whites
- Meringue powder
- 1 teaspoon vanilla extract
- 4 cups confectioners’ sugar
In large bowl of a stand mixer combine the egg whites, vanilla and meringue powder and beat until frothy.
Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and the mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired.
For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.
Inside Cooking Ep 71: Royal Icing
Do you have a story to tell or is there something you think we should follow up on this article? … Send your stories and comments to [email protected]