Royal icing is perfect for ornamental cookies. As it hardens well, holds colours, and dries with a matte sheen, it is the icing of choice for piping on Christmas cookies and other decorated cookies.

The only problem (for some) with royal icing is that it is made with raw egg whites. Now, if you have eggs that are safe from salmonella, that’s not a problem. However, if salmonella is present in your area, you may want to use the alternative recipe (shown underneath the original) – especially for children, pregnant mothers, and invalids. We kitchen devils only use egg whites, can’t even get meringue powder, and thus can’t vouch for this alternative – which the snobbier devils are certain must be inferior.

Note: We use Kirsch in our icing. Kirsch is a clear cherry liquor, also called Kirschwasser. Made in Switzerland, Germany, and Austria, it can be found in many liquor stores and in small bottles for baking. If you’d rather not use Kirsch, you can substitute another clear liquor or lemon juice – however, In The Devil’s Kitchen, we find that Kirsch gives icing the perfect culinary touch.

Ingredients (3 cups)

2 egg whites

2 tsp Kirsch liquor

3 cups sifted icing sugar

(more icing sugar for stiffer icing)

1. In a medium bowl, beat the egg whites and Kirsch with an electric mixer, until frothy.

2. Adding the icing sugar ½ cup at a time, beat the mixture until you have smooth icing.

For flooding cookie surfaces, the icing should be a bit runny. When drizzled across the surface of the rest of the icing, the ribbon of icing should appear for 1-2 seconds on the surface before disappearing into the icing. If icing becomes too stiff, mix in a small amount of water to thin it.

For piping, you’ll need a stiffer icing. Add ½ cup or more of icing sugar until the mixture is quite stiff and will hold its shape.

Note: If not using the icing immediately, and between uses as you’re icing cookies, cover well in a small bowl to prevent the surface from hardening. Royal icing hardens rapidly.

Royal Icing With Meringue Powder

Untested and assumed inferior by the snobby kitchen devils, but an alternative if you worry about salmonella in eggs.

Ingredients (3 cups)

4 cups sifted icing sugar

3 tbsp meringue powder

½ cup water

2 tsp Kirsch (hopefully will improve what can only be an inferior flavour)

1. In a bowl, combine the icing sugar and meringue powder.

2. Add the water and beat with an electric mixer for 6-7 minutes, until stiff peaks form.

3. Beat in the Kirsch in a bid to save culinary face.

Note: Adjust consistency with more water or icing sugar.