Thursday, October 28, 2010

Royal Icing

My favorite icing for rolled sugar cookies! This will also harden up so you can pre-make decorating pieces (ex: flowers). Make sure you follow the process completely or it most likely will not turn out.


3 level tablespoons meringue powder (I use Wilton's but I have seen recipes where powdered eggs can be used)
1 pound pure cane confectioners sugar
5-6 tablespoons lukewarm water


Make sure utensils are grease free.

Mix together sugar and meringue powder at low speed until blended. Add water and mix 10 minutes at low-medium speed until icing loses its sheen. To prevent drying, immediately cover tightly.

Store in an air tight container for up to 2 weeks, to reuse, beat on low to restore original texture.

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