How to make it

  • Place egg whites, cream of tartar and half of the confectioners sugar into a bowl.
  • With an electric mixer at low speed, slowly add remaining sugar
  • Beat on low speed for at least 2 minutes to assure even mixing
  • Beat on highest speed for 8 - 10 minutes
  • A knife drawn through the icing should leave a clear path
  • Icing must be kept covered with a damp cloth or paper towel
  • To COLOR icing, use paste or powdered colors
  • To thin icing for DECORATING COOKIES:
  • Add water a little bit at a time
  • Icing will flow slowly in an even stream like heavy cream when ready
  • Color icing in the same way as Royal Icing

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