Royal Icing Ingredients:
- 1/2 pound powdered sugar (sifted)
- 2 1/2 tablespoons meringue powder
- 3 tablespoons water and more if needed
- 1/2 teaspoon clear extract (your choice)
Instructions:
- Combine the sugar and meringue powder in a bowl of an electric mixer fitted with the paddle attachment, or you can use a regular mixer.
- Mix on low speed until well combined. Stir in 2 tablespoons of the water.
- Next, add a clear extract (of your choice) to make your frosting take on different flavors.
- If your mixture isn’t thin enough, add more water…1 tablespoon at a time.
- Mix on medium-low speed for 5 minutes.
- Color icing with desired food colors by blending a drop of coloring into the icing. Gradually blend additional drops until you achieve the desired color.
- Immediately cover the icing with plastic wrap covering the surface of the icing. This icing dries fast, so plastic wrap will keep it pliable. Store in your fridge for up to 10 days.
This recipe makes will make 1 cup of icing, enough for 12 cookies. If you are going to be making a lot of colors and cookies you will want to double, triple, etc. this recipe.
