Royal Icing 2


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Makes about 2 cups
This recipe, which uses pasteurized egg whites, is the one I use most often now; I find that buying the egg whites is convenient, prevents wasting yolks, and solves any food-safety issues. And it tastes much better than a royal icing made with meringue powder. The lemon juice in this recipe does not add a strong lemon flavor, but it does mitigate the sweetness of the confectioners' sugar.

6 tablespoons pasteurized egg whites
2 teaspoons lemon juice
Pinch salt
4 cups confectioners sugar

Mix egg whites, lemon juice, and salt with electric mixer (use paddle attachment if using a stand mixer). Add sugar and beat on medium speed for about 5 minutes, until smooth and thick. Adjust consistency with water, if necessary. Keep covered when not in use. Store in refrigerator.