This is my favorite traditional Royal Icing recipe with eggwhite.
- 3 ounces of pasteurized egg whites or regular egg whites
- 1 tbs of Vanilla extract
( I use it only if I color the icing later, because even though it has no color, it just turns the icing a little yellow ) You could add a little bit of lemon juice for flavor or almond extract as well. - 4 cups confectioners’ sugar
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes.
Add food coloring, if desired.
To color the icing, I always take a little white icing in a separate bowl and mix in the color gradually, so I control the saturation.
Always keep the base icing covered with plastic, so it wont dry out.
For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 2 days.
