Royal Icing (Alternative Method)

Ingredients

• 3 large Egg whites, from fresh eggs (Use fresh eggs at room temperature for best volume)
• 1 pound (about 4 cups) Powdered sugar, sifted (Also called confectioners' sugar or icing sugar)

Instructions

1. 1Sift the powdered sugar through a fine-mesh sieve to remove any lumps. This ensures a smooth icing.
2. 2Separate the egg whites from the yolks and place whites in a clean, dry mixing bowl. Beat the egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
3. 3Gradually add the sifted powdered sugar to the beaten egg whites, about 1/4 cup at a time, beating continuously on medium speed until fully incorporated and the icing is smooth and glossy.
4. 4Lightly dust the cooled cake with flour, then gently wipe it off with a clean cloth or pastry brush. This helps the icing adhere better to the cake surface.
5. 5Using an offset spatula or butter knife, spread the icing smoothly over the top and sides of the cake. Work quickly as the icing can begin to set. Apply in smooth, even strokes for a professional finish.
6. 6Place the iced cake in a preheated slow oven (250°F/120°C) and bake for 15-20 minutes until the icing is set and has a slight sheen. The icing should be firm to the touch but not browned. Watch carefully to prevent browning.
7. 7Remove the cake from the oven and allow it to cool completely on a wire rack before serving or decorating further. The icing will harden as it cools.