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“Royal Icing - Makes about 2 1/2 cups. Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.”
READY IN:
15mins
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 2 large egg whites, to thin (or more)
  • 4 cups sifted confectioners' sugar (or more)
  • 1 lemon, juice of

Directions

  1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more.
  2. If icing is too thick, add more egg whites; if it is too thin, add more sugar.
  3. The icing may be stored in an airtight container in the refrigerator for up to 3 days.

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