Overview

• Prep: 20 minutes
• Serves: 1kg of royal icing - can decorate up to 40 cookies
• Storage: Store in the fridge for up to 3 days

Equipment:  Electric hand mixer, mixing bowl, or standing mixer, sieve, whisk

Ingredients

• Recipe 1
• 35g Egg white powder
• 1kg Icing sugar
• 150g Water
• Recipe 2
• 5 Large eggs - whites only
• 1kg Icing sugar
• Recipe 3
• 1kg Royal Icing mix - follow the instructions on the packet
• 140ml Water

Method

• Sieve the icing sugar into a large bowl - use a wooden spoon to help push the icing through. 
• In a separate bowl, whisk together the egg white powder with the water until it becomes foamy and lots of tiny bubbles are visible. If using egg whites, separate the yolks from the egg whites and then whisk until foamy. 
• Place the bowl on the standing mixer and gradually add the egg whites into the sugar whilst the mixer is on a medium setting for 5 minutes. Once incorporated, turn the speed up to high and whip for 10 minutes. 
• You should have smooth and glossy white icing. If you’re not ready to use the icing yet, place cling film over making sure to touch the icing so a crust doesn’t form and keep in the fridge for 2-3 days.