Royal Icing

Royal icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work[. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal icing does not work well in high humidity.]

Total Time:
5 min
5 min

2 1/2 cups

  • 5 tablespoons meringue powder (found in cake decorating stores)
  • 1/2 cup minus 2 tablespoons water
  • OR
  • 2 egg whites*, at room temperature
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons water
  • 1 pound confectioners' sugar
  • Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.

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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