This is our go-to recipe for royal icing. We use it for decorating cookies and cakes. To make it especially glossy, mix in a three drops of glycerin (available at drugstores).
Provided by: EasyRecipesCooking.com
Categories: Dessert & Treats Recipes
Yield: Makes about 2 1/2 cups
|2 large egg whites, or more to thin icing|
|4 cups sifted confectioners’ sugar, or more to thicken icing|
|2-4 teaspoons fresh lemon juice|
- 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.