Royal Icing **

By á-51

Ingredients

• 1/2 cup water
• 3 tbs meringue powder
• 1 pound powdered sugar (appr 4 cups)
• 1 tsp vanilla or any flavor you prefer

Preparation

Step 1

1. with a paddle attachment, mix the water and the meringue powder on low and then on high about 1 minute until foamy
2. Add the powdered sugar on low speed a little at a time. Add extract and then mix on medium to blend together. Now mix on high for 4-5 minutes until stiff, glossy peaks form.
3. separate and color at this point
4. with the icing as is, it is perfect for outlining cookies and adding embellishments.
5. If you are planning on flooding your cookies, add water, 1 tsp at a time until you get to the consistency of corn syrup
6. If you add too much water, sift in more powdered sugar.
7. After decorating cookies DO NOT let them dry in the fridge-let them dry out in the air.

** for pure white, use clear vanilla
to store, use cling wrap pressed down on icing to prevent crusting, in an air tight container.