Output : 350 ml (1 1/2 cups)
Preparation time : 10 minutes
Ingredients
- 225 g / 350ml (1 ½ cups) sifted powdered sugar
- 1 egg white
- 10ml (2 teaspoons) lemon juice
Preparation
- In a bowl, using a whisk or hand mixer, beat the egg white until stiff.
- Gradually add the powdered sugar.
- Add the lemon juice and mix until smooth.
- Pour into a pastry bag. Set aside.
- Royal icing can be kept for one day at room temperature or 3 days in the refrigerator.
