Diana's Desserts - www.dianasdesserts.com

Royal Icing

in Diana's Recipe Book

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Servings: Makes 5-6 Cups
3 egg whites, at room temperature
4 1/2 cups confectioners' sugar
1/2 tsp. cream of tartar
Pinch of salt
A few drops of vanilla extract or
fresh lemon juice (optional)

For tinting royal icing, use paste
food coloring* (see note below)

Using an electric mixer fitted with the whisk attachment, beat the egg whites, sugar, cream of tartar and salt on medium-low speed until blended. If adding vanilla or lemon juice, add it now. Increase the speed to medium-high and continue beating until stiff peaks form and the mixture is nearly triple in volume, 7 to 8 minutes.

Remove the bowl from the mixer, cover tightly with plastic wrap and store at room temperature until ready to use. Icing will stay fresh for 4 to 6 hours.

Makes 5 to 6 cups.

Use a pastry bag with tip for piping royal icing decoration.

*Note: Paste food colors will tint Royal Icing the richest, deepest hues. Use a clean wooden pick to dip into color, then into icing. Stir to mix. If the colors start to separate, gently massage the bag to remix the icing.

Paste type food coloring can be purchased online at SugarCraft.com There webstite URL is: http://www.sugarcraft.com

Source: DianasDesserts.com
Date: February 27, 2002


Reviewer: Leslie
I made 1/2 a batch and it worked out very well. I was able to ice more than 40 cookies with a half batch. Also, I wasn't able to find paste food colouring so I used basic liquid colouring and it was perfect! The icing set nicely and my cookies were a hit!


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