This recipe offers a delightful twist on the classic royal icing, ensuring a smooth and fluffy texture perfect for decorating cookies and cakes.
Combine the confectioners' sugar and pasteurized egg whites in a mixing bowl.
Ensure the bowl is clean and free of grease for optimal results.
Add the warm water gradually while mixing on low speed until the mixture is smooth.
Adjust the water quantity to achieve the desired consistency.
Increase the mixer speed to medium and beat for 7-10 minutes until the icing is fluffy and holds stiff peaks.
Stop mixing once stiff peaks form to avoid overbeating.
Transfer the icing to an airtight container to prevent it from drying out.
Place a damp towel over the container to maintain moisture.
