Royal Icing 2
This recipe, which uses pasteurized egg whites, is the one I use most often now. I find that buying egg whites is convenient, prevents wasting yolks, solves many 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.
YIELD:Makes about 2 Cups
- 6 tablespoons Pasteurized Egg Whites
- 2 teaspoons Lemon Juice
- Pinch of Salt
- 4 cups Confectioner's 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.
REVIEWS:Be the first to write a review