- 3 ounces pasteurized egg-whites
- 1 teaspoon vanilla flavoring
- 4 cups confectioners' sugar
Directions
In large bowl of stand mixer combine the egg-whites and vanilla and beat until creamy. Add confectioners' sugar progressively and blend on low speed until sugar is incorporated and mixture is shiny. Turn accelerate to high and beat until mixture forms stiff, glossy peaks. This will take roughly five to seven minutes. Add food coloring. if preferred. For fast use, transfer icing to pastry bag or durable storage bag and pipe as preferred. If using storage bag, clip corner. Store in airtight container in refrigerator for approximately three days.
Contains Raw Eggs. The Meals Network Kitchen suggest caution in consuming raw and gently cooked eggs because of the slight chance of salmonella or any other food-borne illness. To lessen this risk, we advise you utilize only fresh, correctly refrigerated, clean grade A or AA eggs with intact shells, and steer clear of contact between your yolks or whites and also the covering. For recipes that decision for eggs which are raw or undercooked once the dish is offered, use covering eggs which have been treated to eliminate salmonella, by pasteurization or any other approved method.
Recipe thanks to Alton Brown
How-Tos
Alton's Royal Icing Recipe (02:29)
How you can Decorate Cookies (01:47)
How you can Separate Eggs (01:01)
How you can Measure Dry Ingredients (01:48)
How you can Measure Wet Ingredients (00:58)