Reply to "Bright White Royal Icing"

Julia M. UsherFounder and Host, Cookie Connection; Owner, Recipes for a Sweet Life

What I do is add a bit of cream of tartar (which keeps the icing white longer) and also take care to beat it 'til very white (which is just a few minutes with a paddle attachment when the starting icing is a thick consistency). I find the icing bright enough for my tastes if used immediately, but it will get grayer if it sits overnight. In that case, I re-beat it and maybe add a few drops of AmeriColor Bright White to several cups of icing. But I tend to use my icing as soon as I mix it, as it dries and looks better to me when fresh.

5/6/2110:36 PM

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