The Star of the Show: Royal Icing
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2 lbs confectioner’s sugar
-
4 Tbsp powdered egg whites
-
5 oz water
-
1 Tbsp vanilla extract
-
1/2 tsp lemon extract (optional)
-
Sift dry ingredients together, then mix in wet.
-
Mix at low speed for 3 and a half minutes. You’ll see it change from a light tan color to nearly white. The icing will be thick - this is good for piping, but you’ll need to add water to make a good consistency for flooding.
-
Keep in an airtight container - We use a gallon Ziploc freezer bag and cut the corner off to squeeze out what we need.
-
Store in fridge (one week) or freezer (long term).
We use the pasteurized powdered egg whites from www.Judeesglutenfree.com
If you prefer to use meringue powder, use 3 Tbsp in place of the powdered egg whites.
If you prefer to use fresh egg whites, use 4 egg whites and only 1 Tbsp of water.
-
2 lbs confectioner’s sugar
-
4 Tbsp powdered egg whites
-
5 oz water
-
1 Tbsp vanilla extract
-
1/2 tsp lemon extract (optional)
-
Sift dry ingredients together, then mix in wet.
-
Mix at low speed for 3 and a half minutes. You’ll see it change from a light tan color to nearly white. The icing will be thick - this is good for piping, but you’ll need to add water to make a good consistency for flooding.
-
Keep in an airtight container - We use a gallon Ziploc freezer bag and cut the corner off to squeeze out what we need.
-
Store in fridge (one week) or freezer (long term).
We use the pasteurized powdered egg whites from www.Judeesglutenfree.com
If you prefer to use meringue powder, use 3 Tbsp in place of the powdered egg whites.
If you prefer to use fresh egg whites, use 4 egg whites and only 1 Tbsp of water.