Royal Icing Preparation time: 8 minutes Yield: 2/3 cup 1 cup confectioners sugar, sifted 1 large egg white (or an equivalent amount of reconstituted powdered egg white) * 1. Using a balloon whip attachment, combine the confectioners sugar and the egg white in a mixer’s bowl on low speed. Turn the speed up to high and whip until the icing is thick and creamy, about 5 minutes. Add a little water for a thinner consistency or more sugar for a thicker consistency. 2. Use the icing immediately or refrigerate it in an airtight container for up to one week. You will need to re-beat the icing before using.
Posted on: Thu, 21 Nov 2013 19:12:40 +0000
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