Egg White Royal Icing
Ingredients
- 3 egg whites from large, fresh or pasteurized egg whites, at room temperature
- 1 pound (453.6 g) confectioners’ sugar
- ¼ teaspoon (1.2 ml) lemon extract
Instructions
- Lightly whip the egg whites in a mixing bowl on medium speed with the paddle attachment of a mixer until they are frothy and form soft peaks. This takes about 3 minutes.
- Lower the speed and gradually add the sugar.
- Add the lemon extract and beat on medium-high speed for 5 to 8 minutes or until icing forms medium to stiff peaks.
- Cover the icing with a damp towel and plastic wrap until ready to use. Store the icing in a glass container with a lid. Use within 1 day or refrigerate for up to 3 days.
Notes
Depending on what you are decorating, the icing may need to be thicker or thinner.
To thicken icing, add a little more powdered sugar to the mixture until desired consistency is reached.
To thin out icing, add water, 1 teaspoon at a time, until the desired consistency is reached.
To give the icing color, mix gel food colorant into it.