Royal Icing
2 large egg whites
4 c. sifted confectioners sugar
juice of 1 lemon and 3 drops of glycerin (optional)
Beat egg whites until stiff but not dry. Add sugar; beat for 1 minute more.
If icing is too thick, add more egg whites; if too thin, add more sugar.
Makes about 2 cups
4 comments:
Thanks, Mirya! Your recipe looks similiar to the one I plan to use.
Hey Mi,
I have used the powder egg whites, then you don't have to worry about spoilage. Works great.
Sandy
I want to decorate gingerbread men, will this recipe work for that. Can I split the mix and colour each portion before piping it on the cookies?
Nicole - absolutely. Check out my Royal Icing Recipe Question/Answer post dated August 7, 2009 for more information.
Thanks for checking out my blog.
Post a Comment