Royal Icing with Egg whites

750 gms powdered sugar (1.5 pounds or 6 cups)

4 large egg whites or, 8 tablespoons pasteurized egg whites

1 teaspoon cream of tartar

1 teaspoon vanilla (optional)

1. Place all ingredients in to your mixing bowl fitted with a paddle attachment (if using a Kitchen Aid mixer) and mix on low speed.
2. At this point, the icing should have the consistency of peanut butter.
3. If it’s too stiff or thick, add more egg white. If it’s too loose, add more powdered sugar.
4. Mix on low speed for 5-10 minutes, until the icing is very white and fluffy.

• Cover icing with plastic wrap and cover with a lid.
• If you don’t have a container or bowl with a lid, cover with plastic wrap then a damp towel, place the bowl in to a plastic bag and close shut with a twist tie.
• Store in the refrigerator for up to 1 week.

TUTORIAL:  Royal Icing 2 Ways