Ingredients
- 1/3 cup (3 ounces) pasteurized egg whites
- 4 1/2 cup plus 1 tablespoon (16 ounces) sifted confectioner’s sugar
- 1/2 teaspoon lemon juice
Preparation
Baking Directions:
1.In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form.
2.Set the mixer to medium-low speed and gradually add the confectioners’ sugar, 1/2 cup (4 ounces) at a time.
Scrape thoroughly between additions.
3.Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes.
4.Use immediately or place the icing in an airtight container.
You can keep royal icing in the refrigerator for up to 5 days.
