Recipe courtesy of Peggy Cullen

Royal Icing Cookie Paint

Getting reviews...
Save Recipe
  • Total: 10 min
  • Prep: 10 min
Share This Recipe

Ingredients

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a handheld mixer, begin to beat the egg whites and sugar on low speed. Be sure the bowl and beaters are free of any fat and that there is no egg yolk in the whites. After 30 seconds or so, scrape down the bowl with a rubber spatula and gradually increase the speed of the mixer to medium. Beat until the mixer thickens and stiffens, about 3 minutes.
  2. STORING ICING: Keep Royal Icing in an airtight container. To prevent a crust from forming while using the icing, keep the container covered with a damp towel or plastic wrap. Royal Icing will keep refrigerated for up to 2 days. Before reusing, lightly beat with a whisk or fork.
  3. Yield: 2 1/2 cups icing to cover about 4 to 6 dozen 3-inch cookies
  4. *RAW EGG WARNING
  5. 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.
24m Easy 94%
CLASS
James Briscione

Sugar Cookies

9m Easy 98%
CLASS
4m Easy 98%
CLASS
17m Easy 98%
CLASS
36m Easy 98%
CLASS
18m Easy 98%
CLASS
17m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages