Gregg’s Quick and Easy Royal Icing

In an effort to economize, when creating a recipe for Gingerbread Cookies that would certainly need Royal Icing, I decided to experiment with the eggs in use.  Splitting the egg yolks into the gingerbread and saving the whites for the icing worked out perfectly.

Air tight container (zip-top bag, icing bag, or similar)
Stand Mixer or hand mixer
Coloring if desired (powdered is best)

Allow egg whites to assume room temperature.

Place room temperature egg whites and cream of tarter in mixing bowl of a stand mixer. Begin to beat with electric mixer at very low speed. Slowly add confectioner’s sugar about a cup at a time, allowing to mix between additions, until completely added. When all ingredients are mixed, beat with electric mixer for 7 -10 minutes at medium speed.

After icing has been completely mixed, you may add more confectioner’s sugar to thicken even further. You may add small amounts of water, about a teaspoon at a time, to thin it down for other purposes, such as color flow if you are coloring the icing. The best food coloring for royal icing is powdered coloring as it will not adversely affect the consistency of the icing.

About one pound of good Royal Icing.

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Very low in sodium Very low in sugar No saturated fat No cholesterol
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This icing begins to harden instantly when exposed to air. Keep the bowl covered with a damp cloth, or keep the icing sealed in air tight zip top bag or other container with little air space, at all times.
Refrigerated icing keeps for several days.

Goes great with Gingerbread Cookies!

I would love to hear any feedback about this recipe.  Did you make it?  Did you enjoy it?  Did you make any adjustments to it?

Hallee

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