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Royal Icing

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
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Servings: Makes 5-6 cups
Use this Royal Icing to decorate your favorite Christmas Cookies, Gingerbread Houses, etc.

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 food coloring can be purchased online at http://www.sugarcraft.com.

Source: DianasDesserts.com
Date: November 2, 2002


Reviewer: Mariana
very good

Reviewer: Leslie
I didn't require 5-6 cups of icing so I halfed the recipe. It worked out very well! I was able to decorate 50-60 cookies and there was still icing left over. The icing was easy to work with however it set quite quickly, which has it's advantages and disadvantages. Frequent cleaning of piping tips was required in order for the icing to pipe nicely. I will use this recipe for all my festive decorating!


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