- 1/2 cup (120 ml) egg whites (about 3 large egg whites)
- 14 ounces (400 g) confectioner’s sugar, or powdered sugar
PLEASE NOTE: This recipe is not to be used for string work.
Place your egg whites and sugar in a stand mixer bowl, with a whip attachment connected to the mixer. Turn your mixer on low speed and mix until all of the sugar is incorporated. You may have to scrape the bowl with a rubber spatula.
Turn the machine on high and whip until the icing holds a peak (about 5 minutes).
Always use gel colors when dying royal icing to prevent the addition of excess liquid. It’s best to add color after the royal has been whipped. You can add the color before you whip the royal, however the color will lighten with the introduction of air during the whipping process.
For dark colors, additional sugar should be added to make the royal more firm.
It’s also helpful to cover the royal with a wet cloth and let it rest. The color will intensify after roughly two hours – try leaving it overnight.