Royal Icing

By chelyc13

This recipe is from "Gingerbread For All Seasons" by Teresa Layman. Harry N. Abrams, Inc. 1997

Ingredients

• 1 lb confectioners' sugar
• 3 large egg whites, at room temperature
• 1/8 teas cream of tartar

Preparation

Step 1

1. Sift the confectioners' sugar. Place the egg whites in a mixer bowl. Add sugar and cream of tartar to egg whites while stirring.

2. When all the sugar is incorporated, turn mixer to high and beat mixture until thick and very white. The icing should hold a stiff peak. The process takes about 5 to 7 minutes, longer if using a heand held mixer.

3. Cover the icing tightly with plastic wrap, as it dries very quickly.