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Royal Icing

This old-fashioned recipe has been modified by yours truly to allow for the use of egg-white powder instead of a raw egg white.


2 cups confectioner's sugar
1 egg white, unbeaten (or 2 tsp water and 2 Tbsp dried egg white, mixed thoroughly)
1 teaspoon lemon juice
Dash of salt


Add sugar gradually to the egg white, work together well with wooden spoon or mixer until smooth and shiny. Add lemon juice and salt; stir well.

In using a dried egg product to make the icing, you may decrease or increase the amount of water you use to reconstitute the powder to produce a stiffer or looser icing, depending on your preference and the needs of the dish you're making.

Note: Most cookbooks, government regulators, personal-injury lawyers, etc. tell you not to consume raw or undercooked eggs.

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