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Royal Icing
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Chef Eddy Recipe
Royal Icing
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Royal Icing is a favorite of professionals who use it not only for frosting cakes and cookies, but for intricate piping as well. It is a white icing that dries smooth, with a hard, matte finish.

Prep time
0:10
Yield
Dried Egg White Version - 1 1/2 cups, Raw Egg White Version - 2 1/4 cups
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Royal Icing
Confectioners Powdered Sugar
Prep time :
0:10
Yield :
Dried Egg White Version - 1 1/2 cups, Raw Egg White Version - 2 1/4 cups

INGREDIENTS

Dried Egg White Version

Raw Egg White Version

DIRECTIONS

Dried Egg White Version:

  1. Sift together powdered sugar with dried egg whites and place in a bowl.
  2. Add water and lemon juice and whip several minutes to a stiff mixture.
  3. Thin mixture with water or food coloring if desired.

Raw Egg White Version: 

  1. After measuring powdered sugar sift it into a mixing bowl.
  2. Add egg whites and lemon juice and beat using a paddle attachment on low speed. Once all ingredients are combined mix on high speed for seven minutes or until royal icing is thick and holds its shape.
  3. Cover immediately with plastic food film and ensure that food film touches royal icing.
  4. At this stage royal icing will be firm enough to pipe lines or edges on cookies etc. For “flooding” between lines or for royal icing which is more fluid, add a tiny amount of water or lemon juice.

IMPERIAL SUGAR INSIGHT

Royal Icing is a favorite of professionals who use it not only for frosting cakes and cookies, but for intricate piping as well. It is a white icing that dries smooth, with a hard, matte finish. Food coloring can be added to produce a wide range of colors.

Cookie decoration by Bridget Edwards of @Bake at 350.

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