Royal Icing 101
Yield: Icing for 9-10 dozen
cookies
Ingredients
§ 4lbs {two
bags} confectioner’s sugar § 3/4 c. meringue powder
§ 1 1/3-1 1/2 c. warm water
§ 2-4 tbsp. oil-free extract or flavoring
Instructions
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.
