Christmas Baking
Royal Icing for Gingerbread Cookies: Smooth, Quick-Drying and Ready in 5 Minutes With One Egg White
Quick egg white royal icing with powdered sugar, cornstarch and lemon juice for decorating gingerbread cookies.
NutritionApproximate, per serving
Instructions
Sift the powdered sugar and cornstarch together twice through a fine sieve. This is essential for a lump-free icing.
Put the egg white in a bowl and add a few drops of lemon juice.
Start beating by hand with a whisk, or with a mixer on its lowest speed. You do not want foam, just a broken-up egg white.
Gradually add the sifted sugar and cornstarch mixture, a spoonful at a time.
Stir slowly and thoroughly for at least 5 minutes. The icing should be smooth, glossy and thick.
Test the consistency. If it is too thick (from a lot of sugar), thin it drop by drop with lemon juice.
If it is too thin (for example, from a large egg white), add more sifted powdered sugar.
- Sift the sugar and cornstarch twice to avoid lumps.
- For fine lines use a thinner icing; for dots or as glue, a thick one. To flood large areas, thin a portion with a few drops of water.
- The icing contains raw egg white. Use pasteurized egg whites if you prefer.