Recipe: Royal icing - Argiro.gr

80 gr

pasteurized egg whites

2 pinches

salt

1 tsp

vanilla extract

4 cup

sifted confectioners’ sugar

Food coloring as desired

Equipment

Place the pasteurized egg whites and salt in a very clean mixer bowl. Using the whisk attachment, beat on medium speed for 2 to 3 minutes, until the meringue thickens and forms soft peaks.
Slowly add the vanilla on low speed.
Gradually add the sifted confectioners’ sugar until all of it is incorporated.
Increase the speed to high and beat for about 3 to 4 minutes until the icing becomes glossy.
Divide into small bowls and add different food colors to each bowl for decorating.
Transfer to a piping bag fitted with the appropriate decorating tip and decorate as desired.
If you have leftover icing, seal the piping bag well so no air or moisture enters and refrigerate for up to 2 to 3 days.

This is an ideal icing for vasilopita.
Depending on how you plan to use the icing, you can adjust its consistency. Add more confectioners’ sugar to make it thicker, or a few drops of water to thin it.
Use a thicker, firmer consistency for outlines on cookies, and a softer consistency for filling in surfaces or for coating cakes or Christmas logs.
Instead of salt in the meringue, you can use a small amount of cream of tartar, which helps stabilize meringue.
Decorate your cookies or holiday desserts beautifully with this sugar icing.