Begin by separating three eggs. It is easiest to separate cold eggs, but keep in mind that the egg whites should be at room temperature for this recipe. Make sure that there are no traces of yolks in the egg whites. (You can discard the yolks or save them for another use). While the egg whites are warming to room temperature, prepare the mixer bowl you will use by washing it and drying it—egg whites perform best when there is no trace of oil or other residues on the mixing bowl.
How to Make Royal Icing
By Elizabeth LaBau, About.com
1 of 4
Prev Next
How to Make Royal Icing - Separate the Egg Whites
(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.
This simple royal icing recipe produces a white, hard icing that can be used to decorate candies, cookies, cakes, gingerbread houses. Royal icing dries into a very stiff consistency and does not have an appealing texture, so it should be reserved for small decorative touches or products that are not meant to be eaten. For an easily printable version, see this Royal Icing recipe.
Index: How to Make Royal Icing
- How to Make Royal Icing - Separate the Egg Whites
- Combine the Ingredients
- Whip the Icing Until Stiff
- Finish the Icing
1 of 4
Prev Next
More Frosting Decorations
How to Make Frosting FlowersHow to Make Frosting RosesHow to Make Sugar Easter Eggs
Explore Candy
Must Reads
More from About.com
Work Hard, Travel Easy
The best tips for business travelers.Dog Care
Get tips on training and caring for dogs of all ages.48 Hours in Vegas
Plan a hot weekend in Sin City.Hotel Advice
The must-stay hotels worldwide.
©2008 About.com, a part of The New York Times Company.
All rights reserved.