Egg White Royal Icing Recipe
Make royal icing with egg whites for decorating cookies and gingerbread houses.
- 6 cups of confectioner's sugar that is about 750 grams but you may need more depending on how thick you want your icing
- 4 egg whites
- 1 teaspoon of cream of tartar- this is used to stabilize the egg whites)
- 1 teaspoon of pure vanilla extract or the flavor of your choice
Place the confectioner's sugar and cream of tartar in the bowl of an electric mixer.
Separate the eggs.
Add the egg whites to the sugar, vanilla, and Cream of TarTar. Mix on low-medium speed until the icing is smooth.
Use immediately or store in an airtight container in the fridge. It is good for up to one week if kept in the fridge.