Egg White Royal Icing

• Refrigerated

  • 1 tsp Cream of tartar- this is used to stabilize the egg whites
  • 4 Egg whites

• Baking & Spices

  • 6 cups Confectioners' sugar

• Other

  • 1 teaspoon of pure vanilla extract or the flavor of your choice

Found on thebearfootbaker.com

Description

Directions

• Place the confectioner’s sugar and cream of tartar in the bowl of an electric mixer. Separate the eggs. Add the egg whites to the sugar, vanilla and Cream of TarTar. Mix on low-medium speed until the icing is smooth. Use immediately or store in an airtight container in the fridge. It is good for up to one week if kept in the fridge.