Royal Icing
For an especially glossy icing, mix in a few drops of glycerin ( available at drugstores)
Yield: Makes about 1 1/4 cups
Ingredients
1 Large egg white
2 Cups Sifted Confectioner's sugar (icing sugar)
1 T Lemon Juice
2 drops of Glycerin (optional)
Directions
Beat the whites until stiff peaks are formed but not dry
Add Sugar, lemon juice and glycerin (if using), Beat for 1 minute more until smooth.
Icing can be adjusted bases on its end use. It can be stored in the refrigerator for 3 days tightly covered.
Safety Note: You can substitute 2 1/2 T of Meringue powder and 40 ml of water for the raw eggs.
Raw eggs should not be used in food prepared for pregnant women, babies, or anyone else whose
health is compromised.
Icing Consistency
Top Coating- For use without a dam- 1 ½ -2 tsp water for each cup of Royal Icing
Apply with a craft paintbrush with bristles removed- don’t go too close to the edge- you don’t want it to
flow off.
Dam/Border Icing-For piping around the edge of a cookie to hold in the flooded icing
½ - ¾ tsp of water per cup of Royal icing- try to go slowly so it doesn’t break.
Flooding Icing- For use inside a dam to create a smooth top, to prevent dips dry quickly with a craft or
hair dryer or put in a warm oven (200◦F) for a couple of minutes. Don’t over dry or it will crack.
2-3 tsp of water per cup of Royal Icing- Apply with craft brush or small spoon depending on size- draw
out with a toothpick or turkey needle. Make sure all air bubbles are popped