Royal Icing (Julia Usher)

By Cubby

Three different consistencies for cookie decorating

Ingredients

• 2 pounds confectioners sugar
• 1/2 teaspoon cream of tartar
• 5 lg or 11-12 teaspoons (1/2 cup + 1-2 tablespoons) egg whites
• OR
• 2 teaspoons meringue powder mixed in 2 tablespoons warm water per egg white (so for this amount of icing use 3 tablespoons + 1 teaspoon meringue powder mixed in 1/2 cup + 2 tablespoons warm water)

Details

Servings 5

Preparation

Step 1

Starting out low, whip on high for approx. 2 minutes until very white to a "glue" consistency.
Add 1 teaspoon (or to taste) flavoring if desired at this point.
Add color (gel or paste) stirring with a spoon (to avoid adding air to icing).
Consistencies per 1 cup of icing:
Outline - 1/2-3/4 teaspoon water
Top coat - 1.5-2.5 teaspoons water (flat glossy surface without outline)
Flooding - 2-3 teaspoons water (for use with outline)
All consistencies should be stirred in, not whipped.