Yield: Yields about 2 cups
A mixture of egg whites and confectioners’ sugar, royal icing hardens to a durable, crunchy consistency as it dries, which makes it ideal for cookies that you plan to give away; it’s great on Vanilla Cutout Cookies, Slice-and-Bakes, or Drop Cookies. To eliminate the small risk of salmonella that raw egg whites pose, use dried pasteurized whites; you can find them in the baking aisle at the supermarket.
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Make Ahead Tips
If not using the icing immediately, put a damp paper towel directly on the surface to prevent a skin from forming; you can let the icing sit at room temperature for up to 2 hours. If not using within 2 hours, cover the bowl with plastic wrap and refrigerate for up to 12 hours. Let the icing come back to room temperature before using. If the icing is stiff, add a few drops of water and beat briefly on low speed to loosen.
Two stars because the consistency is nothing like the recipe describes. More stars for taste. Is there a difference between powdered egg whites and meringue powder? I used meringue powder and this icing turned out nothing like the photo (it isn't "glossy" nor does it have "stiff peaks") It is more like a very soft fondant. It tastes very sweet (not a surprise or complaint). I'm to use it to help my child's class decorate gingerbread this afternoon...I'm not sure if the very thick quality will break the cookies as the kids decorate or if it will turn out just fine.
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