Royal Icing Recipe #1
Ingredients
- 6 tbsp egg whites
- 1 tsp vanilla extract
- 4 cups sifted powdered sugar
- water
Instructions
- Using a stand mixer (or electric mixer), add the vanilla and egg whites (or egg white substitute). Using the mixer on medium, mix well for around 15-20 seconds.
- Add one cup of powdered sugar to the frothy egg white mixture at a time. Do not add the next cup of powdered sugar, until the previous batch is fully incorporated. Be sure to scrape down the bowl as you are mixing.
- If your icing appears too thin, you can add an additional tablespoon of powdered sugar (be sure to sift it first) and keep adding more until you reach the consistency you're looking for. If your icing appears too thick, add a tablespoon of water and keep adding until you're happy with the consistency.
- Add the icing to a piping bag and ensure you're using a small tip, as this icing doesn't tend to be very thick at all. Use your royal icing as needed. I've found that this style of icing works best for decorating cookies; particularly if you have intricate designs.
- Be sure to let your icing dry onto your cookies before you try to move them. This usually takes at least a few hours; maybe longer in warmer temperatures. Store in an airtight container for best results. These cookies should last around five days.
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