Description
A simple royal icing made with pasteurized egg whites instead of meringue powder.
Makes enough to cover approximately 36 dozen cookies.
From Bridget Edwards of Bake at 350.
Ingredients
- 1 pound Powdered Sugar
- 3 Pasteurized Egg Whites
- 1 teaspoon Fresh Lemon Juice
Preparation
Sift sugar into a bowl of an electric mixer. Add remaining ingredients. Using the paddle attachment, mix on low until sugar is incorporated. Increase speed to medium and beat for 5 minutes. Check for stiff peaks.
If needed, increase speed to medium-high and continue beating icing, watching closely for stiff peaks. Once stiff peaks are formed, transfer the icing to bowls and cover with plastic wrap, pressing the wrap onto the icing to prevent crusting.
At this point, the icing can be tinted with gel paste food coloring. The icing can also be thinned with water to fill in piped outlines.
