Serves: 3
Total Calories: 647
In a large mixer bowl at low speed, beat powdered sugar, egg whites and cream of tartar until well blended. At high speed, beat for 7 to 10 minutes or until a knife drawn through the mixture leaves a path. Tint with food color if desired. Pipe as is or thin with water to spreading consistency.
This icing dries candy-hard to make long-lasting decorations. It is an excellent glue for making gingerbread structures.
Note: Any trace of grease will cause Royal Icing to break down, so be certain bowls and utensils are grease-free. Icing dried quickly, so keep covered with a damp cloth at all times.
This Royal Icing recipe is from the Cookie Creations Cookbook. Download this Cookbook today.
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