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 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. 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.
Photo: Royal Icing Recipe
















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By Chefdujour2
Queensland
on December 23, 2012
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Quick and easy to make. Spreads easily allows you time to work on it. Tastes great. Definitely recommend.
By hala_jzr
on September 24, 2012
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tasty
By firehebi
on February 24, 2012
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I love this recipe; it's my go-to icing when I'm in a pinch and has worked every time. It also hardens to a smooth, glossy finish, which looks so great on cupcakes or petit fours. The trick is to prepare it right before it's time to frost, and cupcakes are fully cooled to room temperature, otherwise it hardens quickly.
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