Gregg’s Quick and Easy Royal Icing
In an effort to economize, when creating a recipe for Gingerbread Cookies that would certainly need Royal Icing, I decided to experiment with the eggs in use. Splitting the egg yolks into the gingerbread and saving the whites for the icing worked out perfectly.
Ingredients
Method
- Allow egg whites to come to room temperature.
- Place room temperature egg whites and cream of tartar in the mixing bowl of a stand mixer. Begin to beat at very low speed.
- Slowly add confectioner’s sugar about a cup at a time, allowing to mix between additions, until completely added.
- When all ingredients are mixed, beat for 7 to 10 minutes at medium speed.
- After icing has been completely mixed, you may add more confectioner’s sugar to thicken even further. You may add small amounts of water, about a teaspoon at a time, to thin it down for other purposes, such as color flow if you are coloring the icing.
Nutrition
Notes
The best food coloring for royal icing is powdered coloring, as it will not adversely affect the consistency of the icing.
This icing begins to harden instantly when exposed to air. Keep the bowl covered with a damp cloth, or keep the icing sealed in an air tight zip-top bag or other container with little air space, at all times.
Refrigerated icing keeps for several days.
You will need a stand mixer or hand mixer. Goes great with Gingerbread Cookies!
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