Royal Icing

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Home > Desserts > Frosting

Royal Icing

Yields: 2 1/2 cupa

Ingredients:

2 large egg whites or egg-white substitute, or more to thin icing
4 cups sifted confectioners’ sugar, or more to thicken icing
Juice of 1 lemon
assorted food coloring

Beat the egg whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. Add food coloring to achieve desired color.

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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