Royal Icing

By chelyc13

This recipe is from "The Gingerbread Architect" by Susan Matheson. Clarkson Potter Pub. 2008

Ingredients

• 3 tblsp meringue powder
• 1/2 cup warm water
• 1 16oz pkg confectioners' sugar (4 1/2 cups)
• 1 teas pure vanilla extract

Details

Servings 7

Preparation

Step 1

1. In a medium mixing bowl, combine the meringue powder and water. With an electric mixer fitted with the whisk attachment, beat the mixture on high speed until soft peaks form.

2. Add the confectioner's sugar and vanilla and beat until the icing is shiny, smooth, and increased in volume, add 1 to 2 tblsp water and whip until the proper consistency is achieved. use immediately or cover the surface of the icing with plastic wrap (otherwise the icing will begin to harden) and refrigerate the bowl for up to 1 day.