Royal Icing

Royal icing, also called decorating or decorator’s icing, is similar to flat icings except that it is much thicker and is made with egg whites, which make it hard and brittle when dry. It is used almost exclusively for decorative work.

1. Place the desired amount of 10X sugar in a mixing bowl. Add a small quantity of cream of tartar (for whiteness)—about ⅛ teaspoon per pound of sugar (1 g per kg).
2. Beat in egg white, a little at a time, until the sugar forms a smooth paste. You will need –3 ounces egg whites per pound of sugar (125 g per k).
3. Keep unused icing covered with a damp cloth at all times to prevent hardening.