Hi guys, welcome back to my channel!
So, a few weeks ago I taught you how to make royal icing using meringue powder,
which is super simple and easy.
Well, today I’m going to teach you how to make
some royal icing using egg whites. And this is also super simple and easy!
And before we get started, go ahead and subscribe to my channel down below and
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For this recipe you’ll want to measure out a pound of powdered sugar. Sift it if you don’t
want chunks. And if you’re too lazy just take the risk, it’s fine. :) I usually don’t sift mine
for royal icing because I feel like it usually whips out. But if you want to make sure…sift it!
You’re going to want two egg whites.
Ohhhh that was a bad crack! K, is the yolk gonna break on me?! I made it!
Ok, two egg whites. And if you didn’t set your eggs out ahead of time, to room temperature,
that’s ok. You can take a bowl of hot water and place your egg whites in it until they’re warm.
Ok. And then you’ll just want some lemon juice. You can use
fresh or you can use the bottled kind. You’ll just need a tablespoon of that.
So, now get out your mixer and we’ll just mix it up real quick!
Once your egg whites are warm, go ahead and put them in your mixer with the whisk attachment
and you’re just going to mix those for a second, to loosen them up.
Then you’re just going to gradually add your powdered sugar while mixing on medium speed.
Once you’ve added all your powdered sugar, go ahead and add the lemon juice.
And then you’ll mix on medium to high speed for about 3-5 minutes or until
it hits stiff peaks or the consistency you like for piping.
K, I ended up only whipping mine for about 3 minutes.
And this is what the consistency looks like. I have to always unplug this because I swear
my biggest fear is having it turn on while my fingers are in the mixer!
This is the texture, it’s pretty thick,
which is perfect for piping because it’ll hold it’s shape really well.
So, here you go! This is what it looks like all finished. And
this was only about after 3 minutes. So, 3 minutes will do the job here.
Once your icing is finished, go ahead and store it in an airtight container,
or cover the bowl with a damp cloth to keep it from drying out.
I would suggest, if you’re using your royal icing for piping, to use it the same day you make it. It
looks better that way and is fresher and holds it shape better.
If you are using it for something later where you need to glue things together,
I would say it’s ok to store it in the fridge for a day or two.
If the consistency is off I would rewhip it with the mixer.
And I hope you found this recipe helpful, if you did, please like the video below.
And if you haven’t subscribed yet…today’s the day!
And if you’d like to learn something else that’s sweet check out one of these…or
both of these videos! And thank you so much for watching, I’ll see you next week! Bye!