Royal Icing

We often use royal icing for topping cupcakes because it produces a thicker, more opaque and less fragile topping than glacé icing. Making it from scratch involves using raw egg white. If you are concerned about this, then you can use pasteurized egg white powder or pasteurized carton egg white instead. Alternatively, royal icing sugar -ready-mixed with pasteurized egg white powder — is now available and very convenient, especially for small quantities. We have given full instructions for r