3 Egg Whites (at ROOM TEMPERATURE)
3 1/2-4 cups Powdered Sugar
1/2 tsp Cream of Tartar
1 tsp Vanilla Extract
1. Add all the ingredients to a clean, dry bowl and whip with the whisk attachment on your mixer. This will take some time– so be patient! To get an icing that pipes well and will stay put, make sure that when you turn the whisk upside down, a stiff peak stands straight up.
2. Pipe icing onto the cookies (I just use a sandwich bag that I’ve cut the tip off of).
2 thoughts on “Royal Icing”
Why am I not surprised by the art of what you do? All I have to do is look at the “doorstop” at our back door and that tells me all all I need to know about your “attention to detail.” Beautiful stuff!
Definitely thought these were store bought and you were just posting a picture to appreciate the beauty of them. Wow. And I consider MYSELF a good cookie baker?! You put me to utter and absolute shame!