Vanilla Royal Icing with Egg White Powder
This royal icing recipe uses Ann Clark Egg White Powder that is whipped before sugar and flavorings are added. This is a great simple base vanilla royal icing that can be used straight away for outlining, or can be easily adjusted with some water to get the consistency needed for flooding work. This icing is not stiff enough for super detailed work and is best made in a stand mixer.
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Prep Time
15 minutes
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Servings
2 cups
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1 ¼ cup Ann Clark dried Egg White Powder
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⅔ cup water
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⅛ teaspoon cream of tartar
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7 ½ cup (2 pounds) powdered sugar
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon vanilla extract
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Stand mixer with whisk attachment or electric mixer
Ingredients
Equipment Needed
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1
Whisk egg white powder and water in mixing bowl of stand mixer with whisk attachment or an electric mixer on medium-high, until stiff and glossy peaks form, about 10 minutes.
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2
Turn mixer to low, carefully add powdered sugar a ⅓ at time, to the bowl, until fully combined.
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3
Take off mixer and fold in lemon juice and vanilla, until combined.
Notes & Tips:
- Use clear vanilla extract so that your icing color stays true.
- If using vanilla extract that has color you can add Ann Clark Bright White White Gel Food Coloring to get your bright white vanilla base
- You can easily double this recipe by doubling the ingredients.
- This recipe is best for outline and flood work. It is not stiff enough for detail work. For a stiffer icing, see our Simple Royal Icing made with Egg White Powder
Photo by Laura Kanya
