Friday, April 30, 2010

Royal Icing

This icing is so easy and perfect for stacking cookies as the icing hardens when air hits it. Leslie and I used this to ice Kendal's baby shower favors. I also used it to ice Bennett's baptism favors.

2 large egg whites
2 teaspoons fresh lemon juice
3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing with Egg Whites: In the bowl of your electric mixer or hand mixer, beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

It said to sift the powdered sugar...I sifted the first cup and then was tired. It worked just fine "unsifted!"

They turned out so cute! We piped Kendal's baby girl's monogram on each cookie!

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