Royal Icing

[kirra]

Royal Icing
Pastry Chef Chris Broberg

Ingredients:

3 egg whites
Pinch cream of tarter
1 pound powdered sugar

Preparation:

Place all ingredients in very clean mixing bowl. Turn machine on, and with whisk attachment, combine on low speed. Increase speed to high and whip until mixture is stiff, approximately 5 minutes. Remove from mixer.

Remove 3/4 of the mixture to another bowl and cover bowl with a damp towel until you are ready to use icing, or icing will dry and a crust will form.

Note: If worried about raw egg whites, use meringue powder available at decorating supply and specialty food stores. Replace each egg white with 1 tablespoon meringue powder and 2 tablespoons warm water. Proceed with recipe.