Substitute peppermint oil, almond extract, lemon oil, or orange oil for the vanilla.This is the formulation for the shiny icing used on cookies once they’re baked and cooled. This frosting can only be used on cookies kept at room temperature because refrigerating the cookies can cause the frosting to become sticky.
Yield: 31/2 cups
Active time: 5 minutes
Start to finish: 12 minutes
Ingredients
3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
4 cups (1 pound) confectioners’ sugar
1/2 teaspoon pure vanilla extract
Food coloring (optional)
1. Place egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add the cream of tartar and salt, raise the speed to high, and beat until soft peaks form.
2. Add sugar and beat at low speed to moisten. Raise the speed to high, and beat for 5 to 7 minutes, or until mixture is glossy and stiff peaks form. Beat in vanilla.
3. If tinting icing, transfer it to small cups and add food coloring, a few drops at a time, until desired consistency is reached. Stir well before adding additional coloring.
Note: The icing can be kept at room temperature in an airtight container for up to 2 days. Beat it again lightly to emulsify before using.
Variations
Substitute peppermint oil, almond extract, lemon oil, or orange oil for the vanilla.
Royal Icing of this consistency is perfect to pipe decorations onto cooled cookies, and you can also use it as the “glue” to affix candies. If you want to paint the cookies with frosting, thin the icing with milk in 1-teaspoon amounts until the proper consistency is reached.