Royal Frosting Recipe
Yield: 1 1/2 cups
Active Time: 15 minutes
Keeps in a sealed container for several days.
Pasteurized egg whites 1/2 cup
Confectioner Sugar 4 cups
Mixer – standing or handheld
We like to use royal frosting to mount edible toppers on cookies because it is hard to mess up and when left to dry overnight gives you a beautifully decorated cookie that can be easily pacakged and shipped. A perfect party favor, give-way and take-home treat.
You can add vanilla or my Mom adds lemon juice, which is a nice touch, if you want more flavor, but this is optional.
To Make the Icing: In large bowl or a stand mixer combine 1/2 cup of your pasteurized egg whites. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and gets shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks for about 7 minutes.
Important note: Royal Frosting dries out very quickly. Always leave covered with plastic wrap or an air tight lid. Store in airtight container in refrigerator for up to 3 days.
If you are ready to start painting your cookies take several scoops and add it to your working bowl and mix in a few drops of water at a time until you get the consistency of nail polish.
You need just a thin coat for sugar cookies. For oatmeal or drop cookies that have more nooks and crannies, add even less water to your royal frosting mix. We recommend adding the water a bit at a time to a working bowl because if you accidentally add too much water you can add more royal frosting to thicken. What is too much? – your object is to coat the top of the cookie – if the frosting is too wet it runs down the side. The issue is cosmetic.
Here is a video for how to use royal frosting and edible toppers to decorate cookies – really any homemade or store bought cookies work.