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Recipe

Royal Icing

Featured in our 2017 Christmas Guide

Yield: Yields 1-1/2 cups.

The classic decorating icing can be tinted nearly any shade with food coloring.

Ingredients

  • 2 large egg whites
  • 1/2 tsp. cream of tartar
  • 1 Tbs. fresh lemon juice or water; more as needed
  • 1 lb. confectioners’ sugar; more as needed
  • Food coloring, optional

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 40
      Fat Calories (kcal): 0
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 0
      Carbohydrates (g): 9
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Combine all the ingredients in a bowl and mix with an electric mixer on low speed until uniform, smooth, and stiff; you’ll see it change from a grayish color to opaque white. Add more lemon juice or water a little at a time as needed to thin it. (Remember that liquid food coloring will thin it further.) To test for the right texture for piping, a ribbon drizzled on top of the rest of the icing should disappear in 15 seconds; for “flooding” large areas (like the red wrist of the mitten in the photo above), the texture should be of newly melted chocolate. When adding food coloring, start with a drop or two and mix thoroughly after each addition.

Make Ahead Tips

Store for up to two weeks, covered airtight in the refrigerator. Let soften and stir with a spoon before using.

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