Royal Icing for Pistachio Layer Cake
- Total Time:
- Yield: Makes about 1/2 cup
Source: Martha Stewart Living, February 2016
- 1 large egg white, room temperature
- 1 1/2 cups confectioners' sugar
In a large bowl, stir egg white vigorously with rubber spatula until frothy. Add confectioners' sugar, a little at a time, stirring until smooth, until icing is thick and pipeable. Adjust consistency with additional sugar or water by the drop. Icing can be stored in an airtight container in refrigerator up to 3 days; bring to room temperature before using.