My Recipe Box

Classic Royal Icing

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Yields about 3 cups.

  • To learn more, read:
    Risk-Free Royal Icing
  • by Abigail Johnson Dodge from Fine Cooking
    Issue 89

  • 2 Tbs. powdered egg whites or meringue powder plus 6 Tbs. warm water OR 3 large egg whites
  • 16 oz. (4 cups) confectioners’ sugar
  • Food coloring (optional)

If using the powdered egg whites or meringue powder and warm water, combine them in the bowl of a stand mixer or in a large mixing bowl. Let stand, whisking frequently, until the powder is dissolved, about 5 minutes. If using fresh egg whites, just put them in the bowl.

With the whisk attachment on a stand mixer or with a hand mixer, begin mixing on medium speed until frothy. Add the confectioners’ sugar and continue beating until blended. Increase the speed to high and beat until the mixture is thick and shiny, about 3 minutes for fresh eggs and 5 minutes for powdered. Stir in food coloring (if using). Put a damp paper towel directly on the icing to keep a skin from forming. If not using within 2 hours, cover the bowl with plastic and refrigerate.

Photo: Scott Phillips

This is a lovely icing with a great sheen. I found it required a bit more liquid than the egg whites. It took color well.

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