· 2 large egg whites
· 3 cup icing sugar sifted
· ½ tsp lemon juice
Mix the egg whites with the icing sugar in a bowl and beat with a hand blender on slow speed for 2 minutes or till the icing sugar is completely incorporated into the egg whites.
Now beat at high speed for 6 to 7 minutes till you get stiff peaks. Add the lemon juice and whip again for 30 seconds.
You can add gel color as needed.
For storing, keep in an airtight container with a cling film placed directly over the surface of the royal icing. Store in fridge for upto 7 days.
Eggless royal icing
Replace the egg whites with 5 tbsp Aquafaba (water from the can of chickpeas).