Royal glaze is a mixture of whipped egg whites and powdered sugar with vanilla flavor. Her used to decorate baking and confectionery. Confectionery glaze can be painted on cookies, gingerbread cookies and on the surface of the cakes, squeezing it out of a pastry bag, a syringe or a package with a cut corner and creating the most diverse patterns. And the use of pasteurized egg whites instead of raw prevent the risk of salmonella infection. Share with friends: 
Time: 7 minutes Difficulty: easy Quantity: 3.5 tbsp. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 90 gr. pasteurized egg white
- 1 tsp vanilla extract
- 4 tbsp. powdered sugar
Recipes with similar ingredients: Egg Powder, Vanilla powdered sugar extract
Recipe preparation:
- In a bowl of a stationary mixer, mix egg white and vanilla extract and whisk until foamy. Gradually add icing sugar and stir at low speed until sugar dissolves and the glaze does not become shiny. Increase speed to maximum and beat until strong shiny peaks. It will take about 5-7 minutes. Add food coloring if desired. If a use immediately, put the icing in a pastry bag or Durable plastic bag and sit back. If you drop out a simple bag, cut the corner. Keep the icing in an airtight capacity in the refrigerator up to 3 days.
