Cookbook:Royal Icing

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Royal icing is a type of icing that dries to a hard sheen.

• 2 large egg whites
• ⅛ teaspoon cream of tartar
• 2 ½ cups (300 g / 11 oz) confectioners' sugar
• Liquid or paste food coloring

1. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low for about 1 minute until they become loose.
2. Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
3. Gradually add the confectioners' sugar with the mixer on low.
4. Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.

• If concerned about foodborne illness, use pasteurized eggs.
• If desired, divide the icing among smaller bowls and add coloring(s).
• To store icing for later use:

1. Clean the inner sides of the bowl or container to remove any drips.
2. Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
3. Refrigerate up to 5 days.

• Use on top of gingerbread or any other cookies.
• For flooding (filling in an icing outline), add a small amount of water to the frosting and mix until the icing reaches a looser consistency.