Nick Malgieri

Royal Icing

Preparation info
  • Makes

    2 cups

    icing
    • Difficulty

      Easy

Appears in
Cookies Unlimited
Cookies Unlimited

By Nick Malgieri

Published 2000

  • About

This hard, white icing is perfect both for decorating gingerbread cookies and for finishing gingerbread houses. The base recipe calls for egg whites, but if you are concerned about using raw eggs you may substitute pasteurized egg whites or meringue powder (see Note).

Ingredients

  • 3 large egg whites
  • One 1-pound box confectioners’ sugar (about 4

Method

  1. In the bowl of a standing electric mixer fitted with the paddle attachment, combine the egg whites and confectioners’ sugar. Mix on the lowest speed until all the sugar is evenly moistened. Add the lemon juice, increase the speed to medium, and beat until the icing is light and fluffy, about 4 or 5 minutes.
  2. If you are using the icing immediately leave it in the