This is one of the most most useful recipes in the pastry repertoire. It may be applied directly to the dessert as a decorative touch, or designs may be piped ahead on aluminum foil, then allowed to dry, stored in an airtight container, and placed on the dessert when it is time to decorate it.
- 1 cup (100 grams) unsifted powdered sugar
- 2 tablespoons (1 large) egg white
- 1/8 teaspoon cream of tartar
Mix all the ingredients in a deep 1 1/2-quart mixing bowl with an electric hand mixer until blended. Then, on medium-high speed, whip the ingredients until the mixture is thick and white and has a creamy, marshmallowlike consistency (about 5 minutes). This is important since it makes the icing elastic and easy to spread. If you are not using the icing right away, cover the surface with plastic wrap to prevent it from drying.
When you are ready and if you are piping it, fill a small handmade paper cone half full with the royal icing, and adjust the tip according to your purpose.
Print this recipe