ROYAL FROSTING

Makes: about 2 cups (500 mL)

6 tbsp (90 mL) pasteurized liquid egg whites

1 1/2 tsp (7.5 mL) cream of tartar

3 1/2 cups (875 mL) icing sugar, sifted

1. Using high speed of an electric mixer, beat liquid egg whites until foamy. Add cream of tartar and continue beating until very stiff. Gradually beat in icing sugar until stiff peaks form.

2. Spoon frosting into a pastry bag fitted with a large plain tip. Frosting becomes hard upon standing uncovered. May be refrigerated in an airtight container for up to 24 hours.

Note: In recipes where the egg remains uncooked or lightly cooked, it is recommended that pasteurized egg products be used for safety reasons. Pasteurized egg products, such as liquid egg whites and liquid whole egg, are available in the refrigerator or freezer section of most grocery stores. ATCO Blue Flame Kitchen used Burnbrae Farms Naturegg Simply Egg Whites in this recipe.