Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Royal Icing

  • Yield: About 2 1/2 cups


  • 2 egg whites
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon milk
  • 1 pound confectioners' sugar


  • Place all ingredients in the bowl of an electric mixer and beat slowly until well blended, then beat at medium-high speed until icing forms stiff peaks, 6 minutes. If icing is not stiff enough, add more sugar; if it is too stiff, add more milk. Use immediately or place in a plastic container with a lid until ready to use. Allow icing to dry on cookies for at least 24 hours before packaging.