Royal Icing

makes About 3 cups


3 ounces pasteurized egg whites
1 teaspoon pure vanilla extract
4 cups confectioners' sugar



In the bowl of stand mixer fitted with paddle attachment, beat the egg whites and vanilla until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and the mixture is shiny.

Turn speed up to medium-high and beat until mixture forms stiff, glossy peaks, about 5 minutes. At this point, add in your food gel if using.

Transfer the icing to a pastry bag or heavy duty Ziploc bag with pipe and tie a knot in the end of the bag to keep air out. Now your royal icing is ready!