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Royal Icing

December 23, 2009

The most delicious icing ever for sugar cookies . . .

Royal Icing

1 egg white
1 C. powdered sugar
1/2 tsp. vanilla, almond extract, or in this case, lemon juice
Pinch of cream of tartar
2 drops glycerin (makes icing shiny, optional)
Food coloring (optional)

Combine and beat all ingredients until icing holds shape in sharp peaks when beater is lifted. Add a few drops of water if icing is too thick; more sugar if it is too thin. Stir in food coloring if you want. Spread or pipe using pastry bag. The icing will harden, then store in an airtight container.

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