Traditional Royal Icing
Royal icing is the perfect choice to decorate your holiday cookies since it hardens after application. The icing dates back to the 1600s, then known as 'Egg White' icing. The name was changed 'Royal' after it was used to decorate Queen Victoria's wedding cake in 1840.
Servings 2 cups
Ingredients
- 3 large egg whites* pasturized
- 4 cups confectioners sugar
- Food coloring optional
Instructions
- Beat egg whites until frothy. Gradually sift in confectioners’ sugar and beat at low speed until blended. Add the lemon juice and increase the speed to medium and beat until the mixture is thick and shiny,
- Divide the icing into bowls depending on how many colours you plan to use. Use food colouring to tint the icing and then add water, little by little, to get the right consistency.
- If not using within 2 hours, cover the bowls tightly with plastic wrap and refrigerate. (Icing may also be kept in airtight squeeze bottles.)
Notes
*If you're concerned about using raw eggs you can use meringue powder instead. Follow the instructions, making sure the powder is completely dissolved, and then use in the recipe.