Recipe: Royal icing using pasteurized egg whites

Tammy, please remember if you are using this icing to eat (rather than just for show), you need to use pasteurized egg whites (from the grocery store, in a tetra-pack carton, usually right by the "regular" eggs.

Cheers!

Carolyn!

Royal Icing:

3 ounces pasteurized egg whites
1 teaspoon vanilla extract
4 cups confectioners' sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.