ROYAL ICING
3 egg whites*
1/2 tsp. cream of tartar
4 cups (1 lb.) unsifted confectioners’ sugar
Food coloring (optional)
Vanilla, lemon, peppermint or other extract (optional)
*Meringue powder works just as well; use 1/4 cup meringue powder combined with 1/2 cup of cold water in place of the fresh egg whites.
Royal Icing directions:
In a large bowl, whip the egg whites with the cream of tartar until foamy. Sprinkle in the sugar gradually, whipping all the while. The more you whip the icing, the stiffer it’ll be and the faster it will harden up. If you want to “paint” with the icing, you can use food coloring to create different colors and thin the icing with a few drops of water so it will flow.
Note: Royal icing needs to be kept covered, because it will dry quickly and become lumpy if exposed to the air. The easiest way to store the icing for long periods of time is in a plastic pastry bag or zip-top food storage bag. If you have disposable pastry bags, using an uncut bag as a sleeve for the bag you are piping from is an easy way to keep everything from drying out.
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