Royal Icing
  • 4cups confectioners’ sugar
  • 1/4teaspoon cream of tartar
  • 1/2cup pasteurized egg whites
  • Food coloring
  • water
  1. Sift the sugar and cream of tartar together. Transfer to the bowl of a mixer fitted with the paddle attachment.
  2. With the mixer running on low speed, gradually add the egg whites until they are incorporated. Increase the speed to medium-high, and continue to mix until the ingredients are well blended, and the mixture thickens and forms smooth and glossy peaks that can hold their shape. This will take at least 7 minutes.
  3. Adding just a few drops at a time, mix in food coloring to the desired color.
  4. Adding just a few drops at a time, adjust to the desired consistency with water.
  5. Let it rest for 30 minutes, covered in plastic wrap. Air bubbles will rise to the surface. Stir until all of the air bubbles are removed.
  6. Spoon into piping bags fitted with the desired tips, and decorate! Keep unused icing covered with plastic wrap to prevent hardening.
  7. Store any extra icing in airtight containers in the refrigerator for up to one week.
Recipe Notes

This recipe yields 1 pound, 3 ounces of icing –or enough to decorate one batch of sugar cookie cutouts.