Royal Icing: Reloaded

When it comes to classic Christmas royal icing, I find the stuff way too sweet and chalky. I make my own powdered sugar in a blender, then add cream of tartar (aka tartaric acid) and kosher salt into the mix to bring a more balanced flavor to my icing.Note: If you don’t have a high-powered blender, your best bet is to use 1 pound of confectioners’ sugar in the frosting. The flavor won’t be quite as clean as when made with DIY superfine sugar, but it will still work great on top of cookies. Anyone concerned with consuming raw eggs should make this icing using pasteurized carton egg whites. Start with the lowest amount of pasteurized egg whites and add more, 1 tablespoon at a time, as needed to create a spreadable icing. The total amount needed will depend on the sugar texture.This recipe first appeared in Season 1 of Good Eats: Reloaded.

• Time: 15 min
• Servings: 4

Source: Alton Brown

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