Royal Icing

Preparation info

    • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About


Ingredients U.S. Metric
Confectioners’ sugar



  1. Sift the sugar and cream of tartar into the bowl of a mixer fitted with the paddle attachment.
  2. In a small bowl, beat the egg whites briefly to break them up.
  3. With the mixer running on low speed, gradually add the egg whites.
  4. Continue to mix until the ingredients are well blended and the icing stands in soft peaks.
  5. <