Saturday, December 14, 2013

Royal Icing

This has become one of my favorite icing recipes for sugar cookies, especially at Christmastime. While it doesn't have the rich, buttery flavor of buttercream (my mom's standby), I like how the frosting gets crisp and make the cookies totally portable and stackable. Plus I think they look really pretty with the smooth surface, especially when a few subtle sprinkles are added.

It's also perfect for piping onto gingerbread men!

Royal Icing (from

3 egg whites
1 lb. confectioner's sugar
1/2 t. cream of tartar
1/2 t. almond or vanilla extract

Place all ingredients in a bowl and beat on medium high for a full 10 minutes. Icing will become thick and glossy but will not increase in volume. Keep covered with a damp cloth while using, removing small portions to bowl as needed. Tint if desired. To thin, add a few drops of water. Royal icing hardens with a nice sheen.

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