Royal Icing
Perfect for decorating cookies. Smooth icing that sets hard.
Ingredients
- 2 lbs. of icing sugar
- 5 Tablespoons meringue powder
- ⅔ cup warm water. You may need more or less to reach the proper consistency
Instructions
- In the bowl of the stand mixer, with the paddle attachment, add the sugar and the meringue powder.
- Mix to combine and break up any lumps.
- Add the water and mix on low until the icing starts to come together.
- Turn the mixer up to medium and beat for 4-5 mins, or until light and fluffy and holds a stiff peak. (You may need to add more water to reach the desired consistency for the piping.)
- Keep your icing covered, either with cling-film or a damp cloth, when not in use, or it will start to dry and set.
- The stiff consistency is perfect for making things like royal icing flowers or piping 3 dimensional designs.
- For the consistency for writing or piping borders, the consistency should be similar to mayonnaise. (You gradually add water to the icing until this is reached.)
- For flood consistency, (this is the main inside icing you will be filling the cookie with), add water gradually, until you have a runny honey consistency.