Royal Icing

Let's Cook

1. Step 1.

   Sift together into a medium bowl: 3 ½ cups powdered sugar; ⅛ teaspoon cream of tartar

2. Step 2.

   Beat in a large bowl, or in a stand mixer with the whisk attachment, until stiff but not dry: 2 large egg whites

3. Step 3.

   Gradually add the sifted sugar mixture and: 2 tablespoons lemon juice

4. Step 4.

   until it is of a good consistency to spread. Cover with a damp cloth until ready to use.

5. Step 5.

   To apply as piping or for decorative effects, use a piping bag fitted with a fine plain tip, or cut off the corner of a zip-top bag or the tip of a parchment paper cone. Should you want the icing stiffer, add a little more sifted sugar. To make it softer, thin it very gradually with lemon juice or water.

6. Step 6.

   About ¾ cup

7. Step 7.

   Stir together in a microwave-safe bowl until thoroughly combined: 1 large egg white; ⅓ cup powdered sugar

8. Step 8.

   Microwave until the mixture reaches 160°F on a thermometer (it should not exceed 175°F), 30 to 60 seconds. (If you need to take more than one temperature reading, wash the thermometer thoroughly or dip it into a mug of boiling water before taking additional readings.) Add and beat on high speed until the icing is cool and holds stiff peaks: ⅔ cup powdered sugar, sifted

9. Step 9.

   If the icing is not stiff enough, add more sugar. Color, if desired, with liquid, powdered, or paste food coloring; the color will intensify as the icing stands. The icing can be stored in a covered container for up to 3 days; press a piece of wax or parchment paper directly against the surface to prevent drying. The icing can be rebeaten if necessary. To pipe, see version I.