Royal Icing Recipe - Cooking Index
Royal Icing Recipe - Cooking Index
| 4 cups | 792g / 27oz | Confectioners' sugar |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 6 tablespoons | 90ml | Pasteurized liquid egg whites |
| = (or equivalent reconstituted dried egg | ||
| Whites - 3 egg whites) | ||
| Food coloring - (optional) | ||
| Water for thinning - if needed |
In large bowl, sift sugar and cream of tartar. Add egg whites. Beat with electric mixer at low speed until blended. Tint with food coloring if desired. Increase speed to high and beat until icing has thickened and holds peaks, 8 to 10 minutes.
Pipe decoratively onto cookies or thin with a little water and paint over cookies. (Keep icing covered with damp tea towel to prevent it from drying out.)
This recipe yields 2 cups.
Per Tablespoon: 60 Cal; 0g Prot; 0g Total Fat (0 Sat. Fat); 15g Carb.; 0mg Chol; 5mg Sod.; 0g Fiber.
Caution: To avoid health concerns associated with uncooked eggs, use pasteurized egg whites. You can find both refrigerated cartons of pasteurized egg whites and convenient pasteurized dried egg whites in most supermarkets.
Description:
"This is the traditional icing for decorating cookies, special cakes and gingerbread houses. It dries to a smooth, beautiful matte finish."
Source:
Vegetarian Times, September 2001
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