I AM LOOKING FOR A GOOD ROYAL ICING RECIPE, ONE THAT IS THICK BUT DOESN'T USE SO MUCH SUGAR. I ONLY NEED A SMALL AMOUNT FOR SOME PIPING WORK, BUT i WANT IT TO A CONSISTENCY THAT IT WON'T RUN. HELP!!!!![center]
Use one egg white room temp, add a dash of cream of tartar and start with about 2/3 cup powdered sugar. Add more powdered sugar by a tablespoon at a time if you want it thicker and visa versa for a runout.
Try 1/4 tsp powdered egg whites to 1 Cup conf sugar
1/4 tsp clear vanilla and 2 tblsp of water to start add more water/sugar until desired consistency.