At a glance
You're about to whip up smooth, glossy royal icing that'll transform your cookie decorating game – the key is whisking egg whites gradually with sugar for that perfect snow-white color and firm texture. The whole process takes around 18 minutes, and you've got room to play with flavors like vanilla or orange blossom water. Once you nail the technique, you'll be piping crisp lines and creating stunning designs on gingerbread and cutout cookies.
1/7
Separate the egg whites and prepare the sugar
The mixing bowl should be perfectly clean and free of any grease. First, separate the egg whites from the yolks – keep in mind that separated whites whisk up better when at room temperature. While the whites come to room temperature, sift the icing sugar.
For this step
0/22/7
Whisk the egg whites until lightly foamy
Get your stand mixer bowl or a large mixing bowl ready. Start whisking the egg whites on a medium-low speed until they're just lightly foamy.
3/7
Gradually work in the sugar
Now lower the mixer speed to the minimum and slowly add the icing sugar, a little at a time. If sugar sticks to the sides of the bowl, stop the mixer and scrape it down with a spatula. You'll see the icing gradually turn paler and increase in volume.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
