Royal Icing

Recipe Makes: about 2 cups

Prep Time: 20 minutes

Total Time: 20 minutes

INGREDIENTS:

¼ cup meringue powder

½ cup water; minus ½ tbsp

3 ½ cups powdered sugar

DIRECTIONS:

1. In the bowl of a stand mixer, combine meringue powder and water.  Whisk until starts to foam.  Take about 3-4 minutes.  Slowly start to add in powdered sugar, 1 cup at a time until everything is well incorporated. 
2. Whisk for 5-7 minutes until the icing gets a stiff peak.   If adding in food colors, do it now. 
3. Separate your icing into 2 bowls to make the outline icing and the flood icing.  To make the flood icing, add in ½ tsp and mix it in until the icing follows the 15 second rule.*
4. ICING THE COOKIES: Place the icings into a piping bag.  Use the outline icing to outline the outside of the cookie and use the flood icing to flood the inside of the cookie.  It’s okay if there are little holes or openings in between the frosting.  Use a toothpick to fill them in and smooth out the icing.
5. Let the icing dry completely before adding any decorations to it.  Let dry overnight before storing in an air tight container.  Enjoy!

*SUGAR COOKIE RECIPE

* You know the icing is done when it follow the 15 second rule.  The 15 second rule is when you mix the icing and it takes 15 seconds to “flood” back into its’ original place.

TIPS:

– Cover icing with clear wrap when not in use, it will harden fast.

-Use a thin hole tip for the outline, to make a cleaner line.  And a bigger hole tip for the flood icing. 

-Store in refrigerator for up to 1 week in an airtight container.

-Once you ice the cookies, do not put them in the refrigerator.  Store them in an airtight container.

STEP BY STEP INSTRUCTIONS:

Gather all ingredients.

In the bowl of a stand mixer, combine meringue powder and water. 

Whisk until starts to foam.  Take about 3-4 minutes. 

Slowly start to add in powdered sugar, 1 cup at a time until everything is well incorporated. 

Whisk for 5-7 minutes until the icing gets a stiff peak.  

If adding in food colors, do it now.  Separate your icing into 2 bowls to make the outline icing and the flood icing.  To make the flood icing, add in ½ tsp and mix it in until the icing follows the 15 second rule.*

ICING THE COOKIES: Place the icings into a piping bag.  Use the outline icing to outline the outside of the cookie and use the flood icing to flood the inside of the cookie.  It’s okay if there are little holes or openings in between the frosting.  Use a toothpick to fill them in and smooth out the icing.

Let the icing dry completely before adding any decorations to it.  Let dry overnight before storing in an air tight container.  Enjoy!