Fool-Proof Royal Icing is the best christmas cookie recipe. This recipe calls for one raw egg white, powdered egg whites for food safety reasons. If this is the case, simply rehydrate powdered egg whites according to the manufacturer’s directions before stirring in the rest of the ingredients. If you’re using raw egg whites, select only the
freshest eggs from a reputable (and preferably organic) vendor.
• 1 cup powdered sugar
• ¼ teaspoon cream of tartar
• 1 egg white (or equivalent combination of powdered egg whites and water)
To begin, sift powdered sugar to remove any lumps or inconsistencies. Pour into a bowl and stir in the cream of tartar until distributed throughout powdered sugar. Add egg white and mix, using a spatula or spoon, until mixture forms a
smooth paste. When you begin, the icing will look like bread dough, but keep mixing and it will transform into a shiny, thick mixture.
If you would like, separate the royal icing into different bowls and tint with liquid or gel food coloring. Pour into piping bags or cones and use to decorate. For best results, use within a day of mixing the longer you wait, the harder it will be to handle the icing. In the meantime, store at room temperature.
Royal icing can be spread onto cookies, drizzled over scones, or piped onto any sort of dessert. Be sure you start with a firm, relatively dry surface and give the icing at least 6 hours to dry before stacking or storing in plastic. To test the
frosting’s dryness, look for a uniform matte texture or gently tap a scrap piece with the pad of your finger. Properly cured royal icing will not flatten when touched.
If you know how to make royal icing, the world of cookie decorating is your oyster.
Fool-Proof Royal Icing