Royal Icing (Single Quantity)

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photo by Jubes photo by Jubes
photo by Jubes
Ready In:
3mins
Ingredients:
2
Serves:
1
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ingredients

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directions

  • Lightly whisk the egg in a bowl.
  • Gradually whisk in a sufficient quantity of confectioners' sugar to make a softly peaking icing.
  • Cover the surface of the icing with a plastic wrap to prevent a crust from forming until ready for use.

Questions & Replies

  1. Does this icing harden?
     
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Reviews

  1. Perfect. I usually use this exact recipe. I use 1 1/2 to 1/34 Aussie metric cups. Check consistency after adding 1 1/12 cups icing sugar. To add food colouring it can be added into the egg white for a consistently even colour. For anyone not wanting to use real egg white...then you can use the equivelent egg white powder with enough water to equal one large egg white. Also good with a little almond or vanilla essence added
     
  2. This recipe worked very well as an icing for our gingerbread house. Thank you.
     
  3. Thank you SO much!!! I was just asking in the Forums for a single use recipe. You're a Godsend!
     
  4. This worked out just fine. I was looking for a recipe that made a smaller quantity, and this one fit the bill. You can also substitute powdered egg whites with equal success (just follow the packaging directions for reconstitution).
     
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