Royal icing
I’ve always loved the idea of fancy cookies, but I’d never tried to make my own. We always just done regular icing and sprinkles (which is perfectly fine and very delicious 😋). This year my sister and I wanted to try royal icing. We had a fun afternoon trying our hand at some fancy designs we found on Pinterest.
3 egg whites
4c powdered sugar
1/2tsp cream of tartar
1tsp vanilla
Whip egg whites and cream of tartar (or use lemon juice if you don’t have cream of tartar) together, and add powdered sugar 1/4c at a time. Add in the vanilla (or whatever flavoring you want!). Use as is for gingerbread houses, or thin it out with water (a tbsp at a time) to use it for icing cookies.
An important tip, make sure your bowls, mixer, spoons, etc. aren’t greasy at all! You can wipe them down with vinegar to help.
We used piping bags without the metal tips, and it worked fine. But you would get more precision if you did use the proper tips.
We frosted 24 cookies with the recipe, and had at least half of the icing left over. Since the cookies will be gone within a day or two, we’ll probably do round 2 in a few days! If you have extra, or want to make your icing ahead of time, just keep it in an airtight container until you’re ready to use it.
-Kayleigh
Cute cookies! I love using royal icing for decorating. It is so versatile!
ReplyDeleteIf you use fresh egg whites, or even pasteurized egg whites, you really should store it in the refrigerator for just a few days before using up. Royal icing made with meringue powder can be stored at room temperature. :)
The cookies look delicious.
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