Photo: Royal Icing Recipe
Ingredients
- 1/3 cup (3 ounces) pasteurized egg whites
- 4 1/2 cups, plus 1 tablespoon sifted confectioners' sugar
- 1/2 teaspoon lemon juice
Directions
In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form. Gradually add the confectioners' sugar, 1/2 cup at a time, on medium-low speed. Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes.
Use immediately or place the icing into an airtight container. You can keep Royal Icing in the refrigerator for up to 5 days.
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By skarista_4907527
san diego, CA
on March 23, 2008
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There's no other way to say it but we just didn't like how this recipe tasted. I recommend applying a flavoring, such as marshmallow to make it tastier!
By jesssiboo_7911454
Tenafly, NJ
on February 23, 2008
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Royal icing dries as a hard as a rock. No idea why this recipe is listed with the cupcakes, unless she used it to glue on the fondant squares to the buttercream frosting...BUT, fondant sticks to buttercream frosting, and you could plainly see she was sticking it on the frosting alone. I suppose she didn't want to give out her buttercream frosting recipe.
By ross_g_d_9174493
San Diego, CA
on December 12, 2007
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It was so easy I thought someone did it for me..
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