The Best Royal Icing..Ever!
Use to frost sugar cookies
Equipment
- Stand mixer or hand mixer
Ingredients
- 6 ounces Warm water
- 5 Tbsp Meringue Powder
- 1 tsp Cream of tarter
- 1 bag A 2-pound bag of confectioners (powdered) sugar
- 1 tsp Clear vanilla, optional
Instructions
- Add warm water to a mixing bowl.
- Slowly add the meringue powder to the water, about 1 Tbls at a time, and mix with a hand whisk until dissolved. Continue adding the meringue powder until it is all blended into the water.
- Whisk in Cream of Tarter.
- Add clear vanilla to the mixing bowl and gently whisk.
- Pour all of the confectioner's sugar (all at once) into the mixing bowl.
- If using a stand mixer, set at its lowest setting and allow to mix for 10 minutes. You may have to stop once to scrape down the sides of the mixing bowl with a silicone spatula.
- The royal icing is now ready to divide and prepare for outline and flood fill thickness. Add food color and then ice your cookies.