Prepare cookie sheets by taping parchment paper or waxed paper to them. Set aside.
In a large bowl using an electric mixer, beat all ingredients together until stiff peaks form; about 10 minutes.
Divide royal icing into small bowls, one for each color. Add a drop of orange color to a bowl. Add a drop of leaf green to another bowl. Mix until royal icing is desired colors.
Pour orange royal icing into pastry bag with decorating tip #2 for the carrot. Apply firm pressure to your pastry bag and make a zigzag or swirl motion, releasing pressure as you get to the end of your carrot and pull the tip away.
Using a toothpick, gently tuck orange points on carrots in.
Allow royal icing carrots to dry for about 10-15 minutes.
Pour green royal icing into pastry bag with decorating tip #2 for the stem. Apply firm pressure to the pastry bag adding a W of green to the carrot, release pressure then pull the tip away.
Allow Royal Icing Carrots to air dry for 24 hours. Enjoy!
Royal Icing not currently being uses should be sealed in an airtight container until use or it will get dry and crusty.Be careful not to put too much pressure on the carrot body as you are applying the stem or you risk damaging the carrot. They won’t be completely dry yet.Store Royal Icing Carrots in an airtight container away from light and humidity. Can be stored indefinitely.Recipe adapted from Antonia’s Royal Icing Recipe.
Royal Icing Carrots | https://sarahsbakestudio.com/royal-icing-carrots/