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Teesa’s Favorite Royal Icing

I use Julia Usher’s Royal Icing Recipe. This Royal Icing Recipe is made with Pasteurized Egg Whites and Powdered Sugar. It is DELICIOUS and easy to pipe with!
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Prep Time 20 minutes
Total Time 20 minutes
Servings 4.5 Cups

Equipment

  • Hand or Stand Mixer
  • Measuring Cup

Ingredients
 

  • 2 Lb Bag Confectioner's/Powdered Sugar Approx 8 Cups
  • ½ Teaspoon Cream of Tartar
  • 5 oz Pasteurized Egg Whites
  • 1 Teaspoon Clear Vanilla Extract
  • 1 Teaspoon Almond Extract
  • White Gel Food Color Too desired Shade to brighten Icing

Instructions
 

To Make Royal Icing

  • Mix Powdered Sugar and Cream of Tartar by hand in the bowl of an electric mixer.
  • Stir in Egg Whites until moistened, and powdered sugar is mostly incorporated.
  • With Whisk attachment, beat on low speed until sugar is incorporated.
  • Turn to med-high and beat for approx 1 minute. It will thicken as you beat it.
  • Add in Clear Vanilla, Almond Extract and White Food Gel. Mix about 1 additional minute until white and silky. Don’t over-beat as it will add in air bubbles.
  • Store in airtight container with cling wrap pressed down on top, so as not to form a crust.
  • Can be stored in fridge for up to 4 days, and frozen for up to 3 months. Thaw and bring to room temp before using.

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