Wednesday, December 12, 2012

Royal Icing Recipe

I found that this recipe for royal icing is the perfect consistency for decorating intricate cookies, 
like these Lace Cookies I made for Christmas.

Royal Icing

1 lb. powdered sugar
3 egg whites (at room temperature)
1/2 tsp. cream of tartar
1 Tbsp. of water

Slowly combine all ingredients in your mixer and blend until smooth (1-2 minutes). Then, turn your mixer to high and beat for 5-7 minutes. Cover tightly with plastic wrap when not using because the icing will dry out very quickly. If stored for longer than a few hours, you will need to re-mix the icing, as it will separate. Can be stored in the refrigerator for 1 week.

Yield: 3 cups

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