How to Make Royal Icing With Pasteurized Egg Whites
How to Make Royal Icing With Pasteurized Egg Whites
Ingredients
- 6 cups cups Powder Sugar Start with 6 cups and add more depending on the consistency.
- 1/2 cup Pasteurized egg whites
- 1 tsp cream of tater helps stabilize the icing
- 1 tsp vanilla or flavoring
- Wilton leaf green gel food coloring
Instructions
- Measure and pour pasteurized egg whites into your mixing bowl.
- Add vanilla, cream of tater, and food coloring. You only need a small amount of gel food coloring.
- Slowly add the 6 cups of powdered sugar and begin mixing the royal icing on low-medium speed until you get a smooth consistency.
- Use a toothpick to test the consistency. When you use the toothpick to separate the icing, it should take about 15 seconds to come back together. Or you can use a spoon, knife, or a whisk and lift out of the bowl. If the icing holds together in a peak, it is the correct consistency.
- Adjusting the icing to the correct consistency. If the icing is too thin, slowly add more powdered sugar until you reach the desired consistency. Add a small amount of water if your icing is too thick. Use the mixer on low-medium to stir in the additional powdered sugar or water.
- Cover immediately until you are ready to use it.
- Pipe the outside edges first and allow the icing to dry. Then come back and use the flood technique to fill your pattern.
- Allow the icing to fully dry before placing them in a sealed container. If the icing isn’t fully dry, the cookies will end up sticking together.
- Enjoy!