Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and grease free.
Sift the icing sugar to remove lumps and add it to the egg whites. Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.
Beat on low until combined and smooth.
Use immediately or keep in an airtight container. Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.
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