Simple Royal Vanilla Icing

By cherichavez

Ingredients

• 2 lbs {1bag} confectioner’s sugar
• 1/3 c. plus one tablespoon meringue powder
• about 3/4c. water
• 2-4 tbsp. oil-free extract or flavoring

Details

Adapted from sweetsugarbelle.com

Preparation

Step 1

1. Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder.

2. Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like.

3. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work.

Notes-
Royal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature.

I truly believe that it’s flavoring that makes the difference between the good and bad royal icing. I’ve heard SOOOO many people say that royal icing tastes bad. I really think this is because it’s not properly flavored. Leaving the flavoring out of royal icing is like forgetting to salt your food. It still cooks, and it might even be pretty, but without it, it just doesn’t taste as good.
I add mine directly to the warm water. You can use whatever strikes your fancy. I prefer almond and vanilla myself, but there are all kinds of options. If you like to live life a little on the wild side, I suggest checking out Spices Ect. They have everyday, run of the mill flavors, plus, other fun selections such as root beer, pistachio, and even pomegranate.