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For cake and cookie decorators, royal icing is indispensable. Think of it as sweet, edible “glue” that holds together or attaches finished tiers of cake, ices cookies, creates decorations, and allows you to attach decorations directly onto the cake. The amount of sugar you use will determine the thickness of your royal icing. For stiffer icing, add more sugar. For looser icing (for flooding your designs), add a few drops of water to thin the icing a bit.
INGREDIENTS
1. In the bowl of an electric mixer fitted with a paddle attachment, beat the egg whites on medium speed until soft peaks form.
2. Set the mixer to medium-low speed and gradually add the confectioners’ sugar, 1/2 cup (4 ounces) at a time. Scrape thoroughly between additions.
3. Add the lemon juice and beat on medium-high speed until stiff peaks form and the icing is no longer shiny, 6 to 8 minutes.
4. Use immediately or place the icing in an airtight container. You can keep royal icing in the refrigerator for up to 5 days.
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