Royal Icing

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Preparation info

  • About

    1½ cups

    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

Combine two lightly beaten egg whites and one tablespoon lemon juice in a mixing bowl. Gradually add about three and one-half cups sifted confectioners’ sugar, until the mixture is of spreading consistency. Cover the bowl with a damp cloth until icing is ready to use.

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