Royal Icing

Think of this as delicious edible mortar. It's good for everything from delicate piping to holding gingerbread houses together.

Total Time:
10 min
Prep:
5 min
Inactive:
5 min

Yield:
3 1/2 cups royal icing
Level:
Intermediate

Ingredients
  • 2 pounds confectioners' sugar
  • 1/2 cup plus 2 tablespoons meringue powder ( egg white powder)
  • Food coloring, as desired
Directions

Combine the confectioners' sugar, meringue powder and 3/4cup water in a large bowl. Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly. If the frosting is over beaten, it will get aerated which makes it harder to work with. If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.

Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform. Gels are best with royal icing. You don't want to thin them with liquid colors. Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days. Store the icing at room temperature, covered, with plastic wrap on the surface.

Copyright 2005 Television Food Network, G.P. All rights reserved.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


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    This recipe is featured in:

    12 Days of Cookies