"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Royal Icing (Piping), by sydney pearson, is from sydney's Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 egg white 1 1/2 c. icing sugar 1 tsp. lemon juice
Put the egg into the bowl of a mixer and beat lightly. Add half the icing sugar and beat until soft peaks form. Add the rest of the icing sugar and whisk until the mixture forms stiff peaks and the icing loses its shine. Finally add the lemon juice to keep the icing white.
If you want to colour the royal icing, spoon it into separate little containers and mix in the food colouring.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.