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Royal Icing

For an especially glossy icing, mix in a few drops of glycerin (available at drugstores).

Martha Stewart Living, March 1997 http://www.marthastewart.com/857635/royal-icing
2.97778
Rated
59.5556100(47)47
  • Yield Makes about 2 1/2 cups

Ingredients

    • 2 large egg whites, or more to thin icing
    • 4 cups sifted confectioners' sugar, or more to thicken icing
    • Juice of 1 lemon
    • 3 drops glycerin

Directions

  1. Beat the whites until stiff but not dry. Add sugar, lemon juice and glycerin (if using); beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

Cook's Note

You can substitute 5 tablespoons meringue powder and 1/3 cup water for raw eggs. Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

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