Royal Icing with Fresh Egg Whites
This recipe, which uses pasteurized egg whites, is the one I use most often now. I find that buying egg whites is convenient, prevents wasting yolks, solves many food-safety issues and it tastes much better than a royal icing made with meringue powder. The lemon juice in this recipe does not add a strong lemon flavor, but it does mitigate the sweetness of the confectioners' sugar.
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Prep Time
20 minutes
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Servings
Makes about 2 Cups
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- 6 tablespoons Pasteurized Egg Whites
- 2 teaspoons Lemon Juice
- Pinch of Salt
- 4 cups Confectioner's Sugar
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1
Mix egg whites, lemon juice, and salt with electric mixer (use paddle attachment if using a stand mixer). Add sugar and beat on medium speed for about 5 minutes, until smooth and thick. Adjust consistency with water, if necessary. Keep covered when not in use. Store in refrigerator.
Enjoy!
-
Fluted Circle Cookie Cutter, 4"
$2.99View Fluted Circle Cookie Cutter, 4" -
Ann Clark Piping Bags, 11" Disposable
$10.99View Ann Clark Piping Bags, 11" Disposable -
Ann Clark Parchment Paper Baking Sheets
$24.99View Ann Clark Parchment Paper Baking Sheets
