Royal Icing with Fresh Egg Whites
This recipe, which uses pasteurized egg whites, is the one I use most often now. I find that buying egg whites is convenient, prevents wasting yolks, solves many food-safety issues and it tastes much better than a royal icing made with meringue powder. The lemon juice in this recipe does not add a strong lemon flavor, but it does mitigate the sweetness of the confectioners' sugar.
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Prep Time
20 minutes
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Servings
Makes about 2 Cups
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6 tablespoons pasteurized egg whites or 3 large egg whites, room temperature
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2 teaspoons fresh squeezed lemon juice (from 1-3 ounce lemon)
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⅛ teaspoon table salt
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4 cups (1 pound 2 ounces) powdered sugar, sifted
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Electric mixer or stand mixer with whisk attachment
Equipment Needed:
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Fluted Circle Cookie Cutter, 4"
$2.99View Fluted Circle Cookie Cutter, 4" -
Ann Clark Piping Bags, 11" Disposable
$10.99View Ann Clark Piping Bags, 11" Disposable -
Ann Clark Parchment Paper Baking Sheets
$24.99View Ann Clark Parchment Paper Baking Sheets
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1
Whip whites, lemon juice and salt in an electric mixer or stand mixer with whip attachment, on medium, until frothy, about 1 minute.
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2
Slowly add sifted sugar, scraping as needed, until incorporated. Turn up to medium-high, until smooth, thick and stiff peaks form, about 5 minutes.
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3
Add water 1 teaspoon at a time until desired consistency is reached. Learn more about royal icing consistencies here.
-
Fluted Circle Cookie Cutter, 4"
$2.99View Fluted Circle Cookie Cutter, 4" -
Ann Clark Piping Bags, 11" Disposable
$10.99View Ann Clark Piping Bags, 11" Disposable -
Ann Clark Parchment Paper Baking Sheets
$24.99View Ann Clark Parchment Paper Baking Sheets
