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Royal Icing with Egg Whites

Royal Icing with Egg Whites

Ingredients

2 large egg whites
2 teaspoons fresh lemon juice
3 cups confectioner's sugar or powdered sugar, sifted
  Food color gels

Cooking Instructions


1. In stand mixer bowl, beat egg whites with the lemon juice until combined. Add sifted confectioners' sugar and, on low speed, beat until combined and smooth. Transfer to airtight container and store in refrigerator for up to 3 days. To prevent crusting, place a layer of plastic wrap over the surface of the icing. Remove any crusty bits before using the icing.

2. When you are ready to use the icing, warm to room temperature for easier stirring. Add water, 1/4-teaspoon at a time and stir to incorporate. Continue adding water and stirring until icing reaches desired consistency. For outlining or piping, use a thick royal icing the consistency of toothpaste. For flooding or fillingin cookies, use a thinner royal icing. Test by dripping the icing over the bowl. The icing that falls back into the bowl should form a smooth ribbon that stays on the surface for 5 seconds before disappearing. Once icing reaches the desired consistency, let it rest in bowl for about 5 minutes. After 5 minutes, gently stir once around to pop any air bubbles that have risen to the surface.

3. If coloring the icing, divide between small containers with lids--one container for each color. Add gel coloring, a drop at a time and stir to blend. Repeat until icing reaches desired tint. Dry royal icing will be about a shade lighter than wet icing. If icing is too thick, stir in water, a 1/4 teaspoon at a time. If too thin, stir in more confectioner's sugar.

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