Royal Icing (Martha Stewart)

By zircon50

For an especially glossy icing, mix in a few drops of glycerin (available at drugstores).

Ingredients

• 2 large egg whites, or more to thin icing
• 4 cups sifted confectioners' sugar, or more to thicken icing
• Juice of 1 lemon
• 3 drops glycerin

Preparation

Step 1

Beat the whites until stiff but not dry.

Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar.

The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Yield: Makes about 2 1/2 cups