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Royal Icing Recipe

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This recipe for Royal Icing, by , is from The Engelhaupt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Evon Engelhaupt

Category:
Category:

Ingredients:  
Ingredients:  
Compared to buttermilk or canned frosting, Royal Icing has the benefit of hardening completely (and is fat-free)
It is a must for gingerbread houses or intricately decorated holiday cookies.

4 cups powdered sugar (16 oz)
3 tbsp meringue powder
tsp cream of tartar
cup warm water
1 tsp vanilla


























Directions:
Directions:
In a large mixing bowl, beat powdered sugar, meringue powder, cream of tartar , water and vanilla with an electric mixer on low speed until combined. Beat on high speed for 7-10 minutes or until mixture is very stiff. Stir in more warm water, 1 tsp at a time, until icing reaches desired consistency. If the icing ever gets too runny, just add powdered sugar. If not using immediately, cover bowl with a damp paper towel and then plastic wrap. Icing can be chilled for up to 48 hours.

Number Of Servings:
Number Of Servings:
3 cups
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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