Royal Icing
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A simple mixture of raw egg whites and confectioners sugar, royal icing is mostly used for decoration. It works especially well in a paper cone because of its tendency to form ribbons that give it a fluid natural appearance on cakes when you wave the cone over the cake. With a little practice, the easiest way to write on a cake is with royal icing in a paper cone. Professional pastry chefs make elaborate designs with it.
ingredients
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serves: 1
1 egg white
1 cup confectioners' sugar, or more as needed
Nutrition Facts
Royal Icing
Servings Per Recipe: 1
Amount per Serving
Calories: 797
- Total Fat: 0.1 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 56.8 mg
- Total Carbs: 201.8 g
- Dietary Fiber: 0 g
- Sugars: 201.4 g
- Protein: 3.6 g
preparation
1. Combine the egg white and confectioners’ sugar and mix with a whisk until smooth and thick enough that the whisk leaves light trails on the top of the icing.
Cooks' note:
VARIATION:ROYAL ICING FOR COOKIES: To make enough royal icing for 60 cookies, quadruple the above recipe and add food coloring and 1 teaspoon of lemon oil or other flavoring. It you like, you can substitute 6 tablespoons of heavy cream for the egg vvhites.
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