Royal Icing
(courtesy of Lara Ritchie, co-owner and culinary director of Nothing to It! Culinary Center in Reno. Makes 4 cups)
2 large egg whites, at room temperature
4 cups powdered sugar, sifted
2 teaspoons lemon juice
3 drops glycerin
Beat the egg whites until stiff, not dry, with a mixer. Add sugar, lemon juice, and glycerin, then beat for 1 more minute. If icing is too thick, add more egg whites; if too thin, add more sugar.
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