You can use Royal Icing to decorate cakes, gingerbread cookies or other biscuits and to make various cake decorations.
Time: 10 min, Prep: 10 min.
Ingredients:
- 2 large egg whites
- 2 tsp lemon juice
- 330 g (3 cups) powdered sugar for piping consistency (you can use 275 g / 2.5 cups for covering or “flooding” the entire surface of the cookie)
Directions:
Add lemon juice to the egg whites and beat them slightly with a whisk to break them up.
Gradually add powdered sugar and beat at high speed with your hand or stand mixer until thickened.
Since the royal icing dries out very quickly, it’s important to keep it covered with a plastic wrap or a damp towel. Also, when you transfer the icing into the piping bag it’s better to place the piping bag into a glass with the tip on a damp paper towel set in the bottom of the glass. Secure the open end of the bag with a rubber band or anything else you have handy.
You can colour the royal icing using your favourite paste food colourings.
Gingerbread Cookies decorated with royal icing.
Snowflakes made of royal icing.
