Royal Icing

This is the only royal icing recipe that I use for cookies, gingerbread houses
and fondant cake detail work. It’s easy to work with, sets quickly and doesn’t
use raw egg whites. Best of all, it dries just hard enough to paint on and
package, but not so hard that it will break a tooth.

Servings: 48

Author:

Course:

Dessert

Cuisine:

American

Keywords:

royal icing

🧂 Ingredients

1 pound confectioners' sugar
3 tablespoons meringue powder
6 tablespoons water

(may need to adjust)
flavoring extract

(optional)

Instructions

1 In a large bowl using either a hand mixer or a stand mixer fitted with a paddle
attachment, beat confectioners' sugar, meringue powder, water and extract (if
using) together on medium speed for five minutes. Start the mixer on low to
avoid being covered in confectioners' sugar.

I start with six tablespoons of water, but you may need to add more if you live
somewhere that is dry, or you like a looser icing for flooding cookies.

When lifting the paddle up, the icing should drizzle down and smooth out within
10-15 seconds. If it's too thick, add more water. If it's too thin, add more
sifted confectioners' sugar.

Nutrition Info

Name	Amount
Calories	37 kcal
Carbohydrates	9 g
Protein	0 g
Fat	0 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	3 mg
Potassium	2 mg
Sugar	9 g
Iron	0 mg