Royal Icing

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Yield: approximately 1 1/2 cups

1 egg white
1 t lemon juice
165 g powdered sugar
*food coloring

  • In a mixing bowl, combine the egg white and lemon juice, then place it on top of simmering water.
  • Stir constantly and remove from simmering water as soon as the egg whites are warm to touch. (Most if not all recipes for royal icing don't do this 'simmering water' step; I only do this so that my egg whites won't be raw.)
  • Add the powdered sugar and mix until well combined and the consistency is smooth.
  • Now it's time to mix the colors you will use for your treat.
  • Note: royal icing dries up quick, so it would be recommended that icing that is not in use to be covered with plastic or damp towel.
Bon appétit,

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