Ingredients and Weight:
- 3 large egg whites (110g)
- 4 cups (480g) confectioners' sugar
- 1/4 teaspoon (1.5g) cream of tartar
- 1 tablespoon (15ml) light corn syrup
- 1 teaspoon (5ml) vanilla extract
Preparation Time:
10 minutes
Cooking Time:
Not applicable
Difficulty Level:
2 (Easy to moderate)
Preparation Method Steps:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form.
- Add the confectioners' sugar gradually, about 1 cup at a time, until the icing is smooth and glossy.
- Beat in the corn syrup and vanilla extract until well combined.
- Cover the icing with plastic wrap and refrigerate for at least 30 minutes before using.
Nutritional Information:
Per 1/2 cup serving:
- Calories: 320
- Fat: 0g
- Carbohydrates: 80g
- Protein: 3g
Dish Characteristics:
- Silky smooth and glossy
- Crisp when dried
- Holds its shape well
- Ideal for decorating cookies, cakes, and other desserts
User Comments:
- "This icing is so easy to make and it comes out perfect every time!"
- "The flavor is amazing and it's not too sweet."
- "I love how it holds its shape, making it perfect for detailed decorating."
- "I've tried other royal icing recipes but this is by far the best."
- "I highly recommend this recipe for anyone who wants to take their cookie decorating to the next level."
Special Precautions and Tips:
- Use fresh, room-temperature egg whites for best results.
- Don't overbeat the icing, as it can become too thick and difficult to work with.
- If the icing is too thick, add a few drops of water until it reaches the desired consistency.
- If the icing is too thin, add a little more confectioners' sugar until it thickens.
- Cover the icing with plastic wrap while refrigerating to prevent it from drying out.
- Royal icing can be stored in the refrigerator for up to 2 weeks. Bring it to room temperature before using.
