Royal frosting is an important tool for any pastry decorator. It dries hard, making it ideal for decorating cookies, gingerbread houses, fancy cakes or any other treat that needs a special presentation.

Yield: Makes 2 cups.



  • 6 tbsp pasteurized liquid egg whites
  • 1 1/2 tsp cream of tartar
  • 3 1/2 cups icing sugar, sifted


  1. Using high speed of an electric mixer, beat liquid egg whites until foamy.
  2. Add cream of tartar and continue beating until very stiff.
  3. Gradually beat in icing sugar until stiff peaks form.
  4. Spoon frosting into a pastry bag fitted with a large plain tip. Frosting becomes hard upon standing uncovered.
  5. May be refrigerated in an airtight container for up to 24 hours.
Nutritional analysis per 2 tbsp:

106 calories, 0 g fat, 0.6 g protein, 26.4 g carbohydrate, 0 g fibre, 10 mg sodium