Royal icing hardens when it dries, making it particularly useful when decorating sugar cookies. Source: EatingWell Magazine, November/December 1998

EatingWell Test Kitchen
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Ingredients

Directions

  • Combine dried egg whites (or meringue powder), water, cream of tartar and lemon (or almond) extract in a large bowl. Add sugar and beat with an electric mixer on medium speed until stiff peaks form, 6 to 12 minutes.

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  • Add water if needed to adjust icing consistency for piping or spreading. Add food coloring, if desired. Keep a damp cloth or paper towel directly on the icing while you work, to keep it from drying out.

Tips

Make Ahead Tip: If not using immediately, cover icing with a damp cloth and plastic wrap and store in the refrigerator for up to 3 days. Beat again before using.

Nutrition Facts

20 calories; 1 mg sodium. 5 g carbohydrates; 0.1 g protein; Full Nutrition