Royal Icing Cookie Paint

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   In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a handheld mixer, begin to beat the egg whites and sugar on low speed.

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   Be sure the bowl and beaters are free of any fat and that there is no egg yolk in the whites.

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   After 30 seconds or so, scrape down the bowl with a rubber spatula and gradually increase the speed of the mixer to medium.

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   Beat until the mixer thickens and stiffens, about 3 minutes.

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   STORING ICING: Keep Royal Icing in an airtight container.

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   To prevent a crust from forming while using the icing, keep the container covered with a damp towel or plastic wrap.

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   Royal Icing will keep refrigerated for up to 2 days.

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   Before reusing, lightly beat with a whisk or fork.

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   Yield: 2 1/2 cups icing to cover about 4 to 6 dozen 3-inch cookies

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    *RAW EGG WARNING

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    Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.

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    To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

* Per serving · 4 servings · Values may vary.