Royal Icing

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  • 6 tablespoons pasteurized egg whites (or 3 tablespoons meringue powder and 5 tablespoons warm water)
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar


Combine egg whites (or meringue powder and water) with vanilla. Whisk until frothy.
Add sugar. Use a stand mixer or hand mixer on low speed to incorporate sugar.
Increase speed to high and beat until glossy stiff peaks form, 5-10 minutes depending on mixer.
Transfer to a piping bag for immediate use, or refrigerate in an airtight container for up to 3 days.

Recipe from Central Market Mill Creek - Culinary Resource Center
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