I don’t know what it is (yes I do), but I don’t usually make icing for cookies, or frosting for muffins or quick breads. (What it is is that I’m lazy.)
So I always tend to think that those things are going to be more complicated than they really end up being.
But when I made some gingerbread roll-out cookies, they just looked so… sad… and naked. And they really wanted some little white squiggles and dots!
And this royal icing? Foolproof!
You can also add different flavoring extracts and food coloring if you want different flavors and colors – this is really a blank slate when it comes to cookie icing. If you want plain, you can leave it as is, or add a little bit of vanilla extract.
- 2 egg whites room temperature
- 3 cups powdered sugar
- 1/4 tsp cream of tartar
- pinch of salt
- optional - dash of vanilla extract
- Beat the egg whites, powdered sugar, cream of tartar, and salt on medium speed in an electric mixer (use the whisk attachment).
- Optionally add vanilla (or other flavorings or colors), then increase the mixer's speed to medium-high and beat until stiff peaks form. The volume will nearly triple. (7-8 minutes)
- If you're not using it right away, cover tightly with plastic wrap so it won't dry out. It's fine at room temperature. Otherwise, put it right into your piping bag and go ahead and use it.
Tomorrow, I’ll be sharing my recipe for gluten-free gingerbread roll-out cookies!
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