Mr. Bowers' Blog: 2014

RECIPE FOR ROYAL ICING
Makes about 3 cups

3 egg whites, at room temperature
1/2 teaspoon cream of tartar
4 cups powdered sugar (confectioner's sugar, 10x sugar)

1. In a large mixer bowl, at low speed, beat egg whites until foamy.

2. Add the cream of tartar, and then slowly add the powdered sugar. Continue beating at high speed for an additional 7 to 9 minutes or until a knife drawn through the mixture leaves a path. (Your student will have seen this during the demonstration on 12/11/13. He/she will know what it's supposed to look like.)

3. Place the icing in a container. Put a damp paper towel on top of the icing before putting on the lid. Seal the container and refrigerate.

4. Bring the icing, candy to share, a Ziploc bag, 8x10” piece of sturdy cardboard covered with tin foil, and a plastic grocery bag to school on Friday, 12/19/14.