Description
An easy Royal Icing that dries hard for decorating cookies or a gingerbread house.
Ingredients
- 3 large egg whites
- 1/2 tsp cream of tartar
- 16 oz confectioners sugar (powdered sugar)
- Gel food color *optional
Instructions
- Put all of the icing ingredients into a stand mixer bowl and mix on medium high (7 on a Kitchen Aid) with the whisk attachment for seven minutes. The consistency should be thick and hold a stiff peak on the end of the whisk attachement. If it's too runny and doesn't hold its form, add a tablespoon full of powdered sugar at a time until it holds a stiff peak. If it's too thick and not easily spoonable, add a teaspoon of water at a time until desired consistency.
- Add gel food color if you want your icing to be a specific color
- Fold down the sides of a piping bag halfway and then scoop the icing into your piping bag fitted with a piping tip and secured with a coupler. Once you filled the bag halfway, roll the sides of the bag up and then twist the bag at the top of the frosting to force the frosting down to the tip of the bag.
- Apply pressure at the twisted part of the bag, forcing the frosting to come out through the tip and have fun decorating your cookies.
- If you're working with several different bags of icing because of different colors, as a bag sits, the frosting will slightly harden. I keep a damp towel nearby for cleaning the end of the tips when this happens.