Fig Royal Icing

Preparation info
  • Yield:

    319 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Confectioners’ sugar 250 g 8.82 oz 78.37%
  • Egg whites


  1. Combine the confectioners’ sugar, egg whites, and cream of tartar in the bowl of an electric mixer fitted with the paddle attachment. Mix until they form a smooth, homogeneous paste.
  2. Add the fig compound and the food coloring. Adjust as needed.
  3. Transfer to a piping bag or reserve in a container covered with plastic wrap directly over its surface to ke