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Royal Icing: Piping Consistency
For decorating cookies with three dimensional details and texture. This recipe makes enough icing to decorate 24 three inch cookies.
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Prep Time:
10
minutes
Author:
Corey Grimsley
Ingredients
66
grams
egg whites
pasteurized, from 2 eggs
1/4
tsp
cream of tartar
360
grams
powdered sugar
sifted
food coloring
Raw Egg White Alternative:
2
tbsp
meringue powder
6
tbsp
warm water
Metric
-
US Customary
Instructions
Beat the egg whites and cream of tartar in the bowl of a stand mixer with a paddle attachment until foamy.
Add the powdered sugar and gradually increase the speed to high.
Mix for 5 minutes, or until the icing is very thick.
Use the icing as-is or tint it with
gel food coloring
. It will start to harden almost immediately, so be sure to work quickly.
Transfer to
piping bags
fitted with a
couplers
and
various piping tips.
Once the icing is in the piping bags, it’ll keep for several days. Use immediately or store in the refrigerator.
Raw Egg White Alternative:
As an alternative to raw egg whites, combine the meringue powder and warm water in the stand mixer and whisk until foamy. Continue with step #2.
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