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About 2-1/2 cups or 16 servings, about 2-1/2 Tbsp. each
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Prepared icing must be kept covered at all times to prevent hardening.
Icing can be prepared ahead of time. Prepare as directed, then place in medium bowl; place plastic wrap directly on surface of icing. Refrigerate several hours or overnight. Beat with electric mixer on high speed until stiff peaks form just before using.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This icing is for frosting cookies. I had been looking all over for this recipe. Thanks.
This was the recipe given for making ornaments because it would firm up and get hard. That never happened. It tasted great though. I don't know what I did wrong, but it must have been something. :(
i made this icing for mothers day, & it turned out to be a diaster. the icing was hard as a brick i couldn't even cut the cake. i felt bad for mom & decided to make her another cake using half the tartar. i found another royal icing recipe from a good cake book & it has been very successful.