Royal icing

Ingredients:

• 90 g pasteurized egg white
• 1 tsp vanilla extract
• 4 cups powdered sugar

Preparation:

1. In the bowl of a stand mixer, combine the egg whites and vanilla extract and beat until foamy. Gradually add the powdered sugar and mix on low speed until the sugar dissolves and the icing becomes glossy. Increase the speed to high and beat until stiff, glossy peaks form. This will take about 5-7 minutes. Add food coloring if desired. If using immediately, transfer the icing to a pastry bag or heavy-duty plastic bag and pipe. If using a plastic bag, snip off the corner.
   
   Store the glaze in an airtight container in the refrigerator for up to 3 days.