Royal Icing is a hard white icing made from softly beaten egg white, icing sugar and vanilla essence for flavor, sometimes lemon juice is also used.
Royal icing mostly just tastes like sugar. We normally find this icing on gingerbread men cookies, Christmas cookies, Christmas cakes, wedding cakes etc.., Though the original recipe calls for egg whites, meringue powder can also be used as a substitute.
The recipe I have shared today can be used on Gingerbread cookies, houses which needs a flowy, thick consistency. If you are looking for a royal icing on cakes, that needs some more powdered sugar to be added to get the thicker consistency.
The original royal icing recipe calls for raw egg whites. As the raw egg might contain germ, Salmonella I have shown a method to warm the egg white before adding the icing sugar. If you are happy with using raw egg whites, skip this step.
The prepared royal icing can be stored in an airtight container with a cling wrap touching it’s surface or in an airtight bag by squeezing the air out and closing it. It doesn’t get spoiled as it has high quantity of sugar in it. It can be stored in room temperature for many weeks though it is always good to use anything prepared within a week.
I have shown and explained everything very clear in the pictures below. Please go through the step-by-step pictures carefully and make the icing at home and enjoy the cookies❤
- Egg white- 3 ( 120 gms.)
- Icing sugar- 3 cups( 345 gms.), sifted
- Vanilla essence- 1 tsp
If you are happy to use raw egg white, skip the below process of heating egg white. You can add the raw egg white directly to icing sugar and essence.
- Any food color can be added to the white icing prepared. Add the food color, beat it again, bring it to the right consistency and use it.
- Stand mixer can be used too to prepare icing