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ROYAL ICING RECIPE
Makes 3 Cups: Enough to cover 12 large cookies or 20 small
4 cups confectioner's sugar, sifted
3 tbsp. meringue powder
1/4 tsp cream of tartar
5 tbsp. water
1/4 tsp. lemon or vanilla extract
Beat all the ingredients on low until thoroughly combined. Switch mixer to medium and beat until peaks form, approximately 5 minutes.
COLOR FLOW ICING
Stir in 1/2 teaspoon of water at a time to the desired portion of royal icing you'd like to thin. Continue until a scoop full of icing dropped back into the main mixture takes 10 full seconds to disappear.
TIPS FOR USE
- Do not use bowls or piping bags that have any greasy residue. Grease will keep the royal icing from mixing and drying properly.
- To store, transfer royal icing to a grease free container and press plastic wrap onto the surface of the icing. Refrigerate.