Description
A guide to making royal icing transfers for decorating cakes and cookies.
Ingredients
Scale
- 2 egg whites
- 4 cups powdered sugar
- 1/2 teaspoon cream of tartar
- Food coloring (optional)
Instructions
- In a mixing bowl, combine egg whites and cream of tartar.
- Gradually add powdered sugar, mixing until smooth.
- If using, divide the icing into bowls and add food coloring.
- Pipe the icing onto parchment paper in desired shapes.
- Allow the transfers to dry for 24 hours.
- Carefully remove the transfers from the parchment paper.
Notes
- Ensure the egg whites are at room temperature.
- Store unused icing in an airtight container.
- Use a piping bag for better control.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Baking
- Method: Piping
- Cuisine: American
Nutrition
- Serving Size: 1 transfer
- Calories: 25
- Sugar: 6g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: royal icing transfers, cookie decorating, cake decorating