Royal Icing Recipe

By efriend

Notes
Store excess royal icing in the refrigerator in an airtight container with a damp coffee filter or paper towel directly on the surface of the icing for up to 2 weeks

Bring to room temperature before using. You may have to add more confectioners sugar or water (both 1 Tablespoon at a time) to desired consiste

Ingredients

• Confectioners Sugar 12 cups (1500g)
• Cream of Tartar 2 teaspoons (12g)
• Egg Whites (pasteurized) 3/4 cup (180g)
• Flavor extracts 1 teaspoon

Preparation

Step 1

Place the sifted confectioners sugar and the cream of tartar in the mixer bowl
Blend on low speed to aerate.
Add in the egg whites and any extracts and mix until it is smooth.
Mix on high for about 20 seconds.
At this point you can see the consistency and whether you want to adjust with more egg whites or more confectioners sugar.