Royal Icing
Royal icing is the classic decorator's icing that sets hard with a smooth sheen, which is why it suits cookies and detailed piping. It needs only three ingredients and about ten minutes with a stand mixer. A pinch of cream of tartar helps the egg whites whip up stable, and the finished icing holds a stiff, matte peak. If raw eggs worry you, pasteurized ones work.
Instructions
Put the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on low for about 1 minute, until the whites look loose and runny.
Add the cream of tartar and keep mixing on low for about 2 minutes, until the whites turn frothy.
With the mixer still on low, add the confectioners' sugar a little at a time so it blends in without clouding the bowl.
Keep mixing for about 2 minutes more, until the icing holds a stiff peak and looks dull rather than glossy. At this point it is ready for piping lines.
If you want colored icing, divide it among smaller bowls and stir in liquid or paste coloring to each. To keep it, wipe any drips from the inside of the bowl, press a damp paper towel directly onto the surface, and cover the bowl tightly with plastic wrap. Refrigerate for up to 5 days.
Make it personal.
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