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Royal Icing


Yield 8 lb

7 lb Confectioner's Sugar
2 tsp Cream of Tartar
1 pint Egg whites
Lemon juice from 2 whole lemons

Sift sugar with cream of tartar. Using stand up mixer with paddle attachment, add 6 lb of sugar, holding 1 lb in reserve. On first speed, add the lemon juice and egg whites, mixing to incorporate, add a little of the reserved sugar if needed. On second speed, trying not to incorporate air into the mixture, mix to stiff peak. While using, keep container covered with a wet (not dripping) cloth. When storing, use a wet cloth with a tight container cover.




STACKS, The Art of Vertical Food

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