Royal Icing
Yield: 3 cups
This icing will dry candy-hard so it is not suitable for icing cakes. It makes perfect “glue” for gingerbread houses and may be used for making decorations, like flowers, on certain baked goods. Meringue powder can be found in the baking aisle of many grocery stores or in larger craft stores.


Ingredients

  • 1 pound confectioner’s sugar
  • 3 tablespoons meringue powder
  • 5-6 tablespoons warm water
  • Optional: food coloring (gel colorings offer the most vibrant hues)

Instructions

  1. Add sugar, meringue powder and 5 tablespoons water to a mixing bowl.
  2. Beat until the icing is thick and of good spreading consistency, adding a few drops more water at a time, as needed.
  3. If you mistakenly add a bit too much water, simply add a bit more sugar and beat again.
  4. Store in plastic zipper top bags or in covered bowls. Refrigerate until ready to use.

Notes

  • I like to pipe the icing from a zipper top bag. Carefully snip a small corner off the bag and gently squeeze like a toothpaste tube. Better to start with a very small hole as you can always make it bigger if need be.

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