Royal icing is the glue or mortar of the decorating world. It flows
smoothly and dries very hard, which makes it ideal for gingerbread house
construction and intricate details such as latticework and script. It
should not be used in place of regular icing, since it is hard and not
very tasty. This is the traditional recipe with egg white. Because raw
eggs can harbor salmonella, use the white from a pasteurized egg if you
plan to eat the finished product. Pasteurized eggs are available in
many supermarkets.
Ingredients
- 1 pasteurized egg white
- 1/8 teaspoon cream of tartar
- 1 teaspoon water
- 1 1/4 to 1 1/3 cups confectioners' sugar
- Water or additional confectioners' sugar, as needed
Instructions
- Place the egg white and cream of tartar in a mixing bowl and beat on
- high speed until soft peaks form. Gradually beat in enough
- confectioners’ sugar to make a thick, glossy icing. Continue beating on
- high speed for 3 to 5 minutes, until icing stands in peaks.
- Use immediately, or cover the bowl tightly and hold for up to 2 days.
- Royal icing will become spongy as it stands; rebeat briefly before
- using. If icing is too thick or thin for your purposes, beat in a
- little water or additional sugar as needed.
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