The classic topping for holiday cookies and gingerbread houses, royal icing is easy to make from scratch. Stirring in the final amounts of water by hand allows you to precisely control the ...

Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the ...

If you want to decorate your cookies like ours here, when you’re preparing this icing, use the “6-second pull test” to determine if it is the correct consistency.