Royal icing is one of the common ways to top cakes or cookies. It’s made from powdered sugar, egg whites. You can use all kinds of colors to create a perfect sugary design.
One of the best parts of royal icing is how easy it is to change. Need a thicker icing? Add more sugar. Too thick? Add more egg white. And once the eggs are room temperature you can have the frosting ready to go on a sugar cookie or your gingerbread house in minutes!
Speaking of gingerbread houses… I made a gingerbread house this Christmas and I set up the house and it held wonderfully. It was the spitting image of a royal mansion. (If I were a gingerbread man I’d probably pay a ba-zillion ginger snaps – would the currency of a cookie be a dollar or euro? I’m pretty sure it’d be other types of cookies, you know, the most common thing around. But then again, we don’t use dirt or stones at the store.) But hey, don’t trust me. Take a gander at this illustrious picture 🙂
Haha, ok. So it didn’t turn out the way I wanted. I actually made the icing way to runny and didn’t realize it until I was decorating the gingerbread house. Needless to say (but I will anyway) I was just too happy to eat those gingerbread cookies to realize how liquid the icing was.
Making the icing is actually extremely easy. In four simple steps, you’ll learn to love the simplicity as much as I do!
Let’s begin by setting our ingredients out. We’ll need 3 large whites (room temperature), 3/4 teaspoon (2.5 grams) of cream of tartar, 3 and 3/4 cups (600 grams) of sifted powdered sugar, and 1/2 teaspoon (2 grams) of vanilla extract.
Combine the cream of tartar and egg whites. Then beat until frothy.
Now, add the powdered sugar. I like to add about 100 grams (or 3/4 cup) at a time until it is all incorporated.
Once you see those peaks form you’ve finished! You only spent maybe ten minutes putting this together! Now go decorate a cake or make a gingerbread house better than the way I made mine! Haha