Go Back
fox ginger bread
recipe from the butter book

royal icing

royal icing for building gingerbread and piping cookies
Course: Dessert, Snack
Cuisine: european

Ingredients
  

  • 455 g icing sugar
  • 80 g egg whites about 2 eggs
  • 3 g cream of tartar
  • 9 g water

Equipment

  • stand mixer with paddle attachment

Method
 

  1. Sift the icing sugar to remove lumps, add in the bowl of the stand mixer and add the water, egg whites and cream of tartar, mix for a minute or two with the paddle attachment at a low/medium speed until combined, scrape bowl with a spatula and then turn up speed to high and mix for 5 minutes or until peaks form.
    Place in a bowl or lidded box and cover with a layer of plastic wrap touching the surface so a crust doesn't form then add a wet paper towel on top and add another layer of plastic wrap, then if using tub/box place on lid and keep in the fridge.
    lasts for two weeks.
    if using right away cover bowl with a damp towel until ready.