5 Videos | Photo: Royal Icing Recipe
Ingredients
- 3 ounces pasteurized egg whites
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
Directions
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and 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.
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By yalc22
on December 22, 2011
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Don't worry about "stiff peaks" just mix with the sugar until your desired consistency is reached. Too runny? More sugar. Too thick? A bit of water and mix/repeat as needed. Not rocket science just a great basic icing for Xmas cookies.
By cherylecooke_12...
Charlotte, 73
on November 29, 2011
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I am one of the guilty ones who rarely takes the time to give a positive review for a recipe. However Mr Brown, you nailed this one. I've been baking professionally for over 20 years and this is by far the simplest, fail-proof, easy to remember recipe for royal icing I have ever tried. Baker's tip: butter flavor with the vanilla extract gives a creamy taste to the icing. And any bakers who can not find pastuerized egg whites- slowly stir the egg whites with a whisk over a double boiler until they are warm to the touch (voila! pastuerized egg whites then proceed with recipe/process. Thanks for sharing Alton & FN!
By bitchiecupcake
usa
on November 23, 2011
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Okay, i have never seen pasteurized egg whites. and i am staying in new zealand which makes it rather difficult to find special items. What can i do?
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