Rose Levy Beranbaum’s Royal Icing for Gingerbread Folks
Servings
530 grams (2-1/4 cups) icing
Servings
530 grams (2-1/4 cups) icing
Ingredients
  • 460 grams or 4 cups (lightly spooned into the cup and leveled off) Powdered sugar
  • 90grams or 3 large (1/4 cup plus 2 tablespoons/89 ml) egg whites
Instructions
  1. Pour the egg whites into the sugar.
  2. Attach the whisk beater and beat on low speed until the sugar is moistened.
  3. Gradually raise the speed to high and beat until the icing is very glossy, with stiff peaks that curve slightly from when the beater is raised slowly (about 6 minutes). If necessary, scrape down the sides of the bowl. If the icing is too thin, beat in more powdered sugar.
  4. Use a silicone spatula to scrape the mixture into a small bowl. Keep the bowl covered with a damp towel.
  5. Store airtight in a glass container (plastic is petroleum based and can break down the icing): refrigerated, 3 days. Rebeat lightly before using.