royal icing
great for icing cookies
Ingredients
- 4 1/2 cups or 2 pounds of powdered sugar
- 1/3 cup + 1 tablespoon meringue powder
- 3/4 cup warm water
- 1-2 teaspoons vanilla extract
Instructions
- Mix powdered sugar and meringue powder on low for 1 minute until it's fully blended.
- Add water and extract and mix on low until it's mixed well.
- Then turn the mixer on medium and beat until the icing is stiff 8-10 minutes.
- Add water to thin to the consistency you need. (add drops at a time!)
- You can store royal icing at room temperature or in the refrigerator for a few weeks.
- Whip it if it becomes separated.
- I added a few drops of Ivory Americolor Food Coloring. It gives the cookies an antique type of look.
- You can use the frosting thick, or add more water a drop at a time, to thin it out to the desired consistency.
- If using the royal icing later, cover it with plastic wrap that is touching the icing, in a container, then place a air tight lid on top. Up to 2 weeks.
- If you're coloring the icing, you can color it the day or so before using it, it will deepen in color as it rests, so this tip is great for dark colors like red and black.