Royal Icing

Submitted by mpd on Fri, 23/09/2011 - 22:45

Recipe courtesy Nigella Lawson

Ingredients
2 large egg whites (or substitute powdered egg whites) *
3 cups icing sugar
1 teaspoon lemon juice

Method:

  1. Combine the egg whites and icing sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes.
  2. Whisk in the lemon juice, this will thin out the icing and make it turn brillaint white!
  3. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes.

*RAW EGG WARNING
Caution is suggested in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, it is recommended to use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.