Royal Icing

Dairy, and Sugar Free. Keto and Diabetic Friendly.

Ingredients

3 cups Powdered Lakanto

2 egg whites

1/2 tsp cream of tartar

Optional: vanilla, almond, mint, orange, or lemon extract.

Instructions

1. Place all ingredients except the flavoring (extracts) into an electric mixing bowl.

2. Mix on medium until totally combined.

3. Add a tiny amount of your chosen extract. Mix, and then taste.

4. Add more extract if necessary.

5. Your icing should be able to hold peaks if you poke a spoon in and pull it out.

6. If it is way too stiff, you wont be able to pipe it easily. In this case, slowly add a few drops of water and mix. Do this until you get a pipe-able consistency.

7. Use immediately or store in an airtight container for up to a week. The longer you wait to use it, the harder it is to work with.

Special tips

• Practice makes perfect. The first few times I made this, I realized it was too thick after I put it in my piping bag and started decorating. If this happens, just empty the bag back into the mixing bowl and add a few drops of water.

• You can use this to decorate gingerbread or sugar cookies, or to make gingerbread houses. For gingerbread house glue, keep the icing as thick as you can.

• For some odd reason, once in a while royal icing smells like a wet dog (weird, right?!) I threw out my whole batch once when this happened, only to find out that is normal on occasion. If this happens, just flavor it up with extracts and it will taste great.

• If you don’t have extracts for flavors, one or two drops of food grade essential oils can work! I’ve trued orange and cassia. Lemon or peppermint can also work.

• You can double this recipe if you want!