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Two-Ingredient Royal Icing

Want to make your holiday cookies Fine Cooking coverworthy? Whip up this simple icing and follow this method: Using a #1 or #2 pastry bag tip or a plastic bag with a corner tip cut off, outline the cookie’s perimeter with icing. Let set and harden for a few minutes. Then fill in, or flood, with icing, using a toothpick or small pastry brush to spread it fully, leaving no gaps. If you prefer, you can use reconstituted egg-white powder as an alternative to raw egg whites.


  • 2 large egg whites, at room temperature
  • 2-3/4 cups confectioners’ sugar (11-1/2 oz.)


In a stand mixer fitted with the whisk attachment or in a medium bowl using a hand-held mixer, beat the egg whites 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. Add a few drops of water to thin the icing if it seems too thick. To tint, add gel paste food coloring to the icing, and whip a few more seconds until combined.


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