Royal Icing

This foolproof Royal Icing recipe is perfect for gingerbread cookies and comes together quickly and easily. 

1. In the bowl of stand mixer or large mixing bowl, beat egg whites on medium-low speed until frothy (about 1 minute)
2. With mixer on low speed, slowly add in confectioners’ sugar and vanilla.
3. Once incorporated, increase speed to medium-high and beat until stiff shiny peaks form
4. Divide icing among small bowls and dye with food colouring if desired. Transfer to piping bags and decorate.

Eggs are easier to separate when cold, but easier to whip is room temperature. Ideally separate them in advance and let them get in room temperature before using (and no worries, if you don't have time!) 

While it is somewhat annoying, don't rush the recipe and dump all the sugar into the egg whites at once. 

Cover any icing that isn't being used immediately with plastic wrap as it dries out very quickly. 

If you don't have a piping bag (we don't) just put icing in a ziplock bag and cut off the corner. Works wonderfully.