Recipe Cheat Sheet

Royal Icing

about 2 cups · prep 10 min · total 10 min

Sift the powdered sugar
Make sure the bowl and beaters are grease-free
2 large egg whites, pasteurized, at room temperaturebeat until foamybeat in gradually, then beat on high 5 min until stiff and glossythin by the drop to piping or flooding consistencytint with
1/4 tsp cream of tartar
4 cups powdered sugar, sifted
1 tsp vanilla, lemon or almond extract
1 to 3 tsp water, as needed
few drops gel food coloring (optional)
Recipe Cheat Sheet
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Royal Icing, written out

Makes about 2 cups. Prep 10 min, cook 0 min, ready in 10 min.

Ingredients

  • 2 large egg whites, pasteurized, at room temperature
  • 1/4 tsp cream of tartar
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla, lemon or almond extract
  • 1 to 3 tsp water, as needed
  • few drops gel food coloring (optional)

Before you start

  • Sift the powdered sugar.
  • Make sure the bowl and beaters are grease-free.

Directions

  1. Beat until foamy: egg whites, cream of tartar.
  2. Beat in gradually, then beat on high 5 min until stiff and glossy: step 1, powdered sugar, vanilla.
  3. Thin by the drop to piping or flooding consistency: step 2, water.
  4. Tint with: step 3, gel food coloring (optional).

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