Royal Icing

 Ready for a random recipe?  I was going to include this recipe in my recent Gingerbread Post(s), but knowing that I will (more than likely) be using it again for future tutorials, I decided to post the recipe separately.

Royal icing is used for decorating cakes and cookies, often specifically for adding fine detail or creating stiff icing decor pieces.  It is beautiful to work with, and it dries completely hard.

Typically, royal icing is made with a whole lot of egg whites… But here’s an easier recipe, made with meringue powder instead. Be careful when you make this to use clean utensils, and keep the icing free of grease.

Easy Royal Icing

Ingredients:
4 c. icing sugar
3 Tbsp. Wilton meringue powder (no substitutes)
6 Tbsp. water

  Measure the icing sugar by spooning it into a measuring cup, and then leveling it by scraping across the top of the cup with the back of a knife to remove the excess.  Combine the measured icing sugar and meringue powder in the bowl of an electric mixer.  Add the water, and beat on low-medium speed for 10 minutes or until the icing holds a stiff peak (as pictured).  Cover with a damp cloth or towel until ready to use.

Tip:  If making the icing the day before, re-beat it for a few minutes until it returns to the right consistency.

Thanks for stopping in!  Bye for now,

–Naomi

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