Royal Icing
Ingredients
Instructions
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In the bowl of a stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy, about 1 minute.
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With the mixer on low speed, slowly add in powdered sugar and vanilla.
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Once fully incorporated, increase speed to medium-high and beat until still, shiny peaks form. Avoid over mixing or icing will dry dull.
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Divide icing among small bowls and dye with gel food coloring, if desired. Transfer to piping bags and decorate cookies.
Note
Eggs are easier to separate when cold. Whites whip up easier when closer to room temperature.
Make sure the bowl you whip your whites in is super clean. Any residue water or fat will prevent egg whites from becoming fluffy.
Pipe the icing first, then flood. Piping an outline keeps the icing from sliding off the cookies.
If your icing starts to harden, add a drop or two of water to the desired consistency. Avoid making the icing too thin as it will lead to air bubbles. Icing dries very quickly but can be stored up to 2 weeks in the refrigerator in an airtight container or tightly sealed piping bag.