Cookbook:Royal Icing

| Dessert

Royal icing is a type of icing that dries to a hard sheen.

Ingredients

 * 2 large egg whites
 * ⅛ teaspoon cream of tartar
 * 2 ½ cups (300 g / 11 oz) confectioners' sugar
 * Liquid or paste food coloring

Procedure

 * 1) In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low for about 1 minute until they become loose.
 * 2) Add the cream of tartar and continue mixing on low until the whites become frothy, about 2 minutes.
 * 3) Gradually add the confectioners' sugar with the mixer on low.
 * 4) Continue to mix until the icing holds a stiff peak and is dull in appearance, about 2 minutes. The icing is ready to use for piping lines.

Notes, tips, and variations

 * If concerned about foodborne illness, use pasteurized eggs.
 * If desired, divide the icing among smaller bowls and add coloring(s).
 * To store icing for later use:
 * 1) Clean the inner sides of the bowl or container to remove any drips.
 * 2) Place a dampened paper towel directly on the surface of the icing and then cover the bowl very tightly with plastic wrap.
 * 3) Refrigerate up to 5 days.

Uses

 * Use on top of gingerbread or any other cookies.
 * For flooding (filling in an icing outline), add a small amount of water to the frosting and mix until the icing reaches a looser consistency.