Photo: Royal Icing Recipe
Ingredients
- *2 large egg whites (or substitute powdered egg whites)
- 3 cups confectioners' sugar
- 1 teaspoon lemon juice
Directions
Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.
* Raw Eggs
*RAW EGG WARNING
Food Network Kitchens 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.
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By demochic
Arkansas
on May 30, 2011
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Royal Icing is a ROYAL PAIN!!! This is the THIRD recipe I have tried and all have been miserable failures. Ither too thick or too thin. I am a baker and follow recipes to a tee. I have never had this many problems
By pianogranma_125...
Wausau, 89
on February 06, 2010
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Was looking for a soft glossy icing that went on with no 'spread marks' This went on like and ordinary powdered sugar frosting. Wonder what recipe I am looking for??
By mjstuckenberg_2...
Hoedspruit
on April 07, 2009
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This is the best and easiest royal icing recipe I've come across. I think people need to remember that this icing DOES get hard, as it's designed to. It's meant for decorating and is NOT a rich buttercream. This icing is also good for keeping the cupcakes underneath quite fresh for a day or two longer, if you ice the entire top and take it all the way to the cupcake paper.
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