Traditional Royal Icing uses raw egg white and lemon juice. It's generally considered safe, but is best avoided for pregnant people, small children, and immunocompromized people.
Servings: 20or more cookies worth
Author: Marie Porter
4Large Egg Whites
4-6cupsConfectioners / Icing / Powdered Sugar
In clean stand mixer, whip egg whites until foamy.
Add lemon juice, whip for another minute.
Slowly add powdered sugar until cookie icing reaches desired consistency. You will want a fairly thick frosting – but still smooth and workable – for piping details and borders.*
If you're not using it immediately, transfer to an airtight container, cover surface with plastic wrap, and secure lid tightly.
Re-whip before use.
* A good way to figure out if your frosting is the right consistency is to pull a spoon through the middle of the frosting bowl.– If the frosting settles out in less than 5 seconds, it’s too runny. Add a little more powdered sugar.– If the frosting settles out in 5-10 seconds, you’re good to go!– If the frosting takes longer than 10 seconds to settle, it’s too thick. Add a little water or lemon juice and try again.