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Royal Icing for Decorating and Painting Recipe

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This recipe for Royal Icing for Decorating and Painting, by , is from Someone's in the Kitchen with Terri, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri Roush
Added: Friday, March 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pound confectioner's sugar
3 large egg whites
1/4 tsp cream of tartar

Directions:
Directions:
Beat the egg whites at medium speed until frothy. Add the sugar and cream of tartar, beat a low speed until sugar and egg whites are mixed. Increase speed to high and beat until icing holds its shape (soft-peak stage) Icing should be of a consistency thick enough to hold its shape as it is pressed through a tube. If it is too soft, add a little bit more confectioners' sugar, too thick, add a little water. You can spread this with a knife, or put it in a pastry bag and pipe it. To paint it on, add a little water until you get the consistency you desire. Keep icing covered tightly with plastic wrap. It will keep for three days, just rewhip it if it loses some of its body.

Personal Notes:
Personal Notes:
This icing will harden to a shiny finish, so great to hang on the Christmas tree. Use a plastic straw to make a hole in the cookie after it is cut out and before placing in the oven.

 

 

 

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