Ingredients
Equipment
Method
Preparation
- In a large bowl, combine the powdered sugar and meringue powder.
- Gradually add warm water, one tablespoon at a time, mixing on low speed with an electric mixer until combined.
- Increase speed to medium-high and beat for 5-7 minutes, or until the icing is thick, glossy, and holds stiff peaks.
- Stir in vanilla extract if using. Divide icing into separate bowls and add food coloring as desired.
- Transfer icing to piping bags and use immediately to decorate cookies. Store leftover icing in an airtight container for up to two weeks at room temperature.
Notes
Adjust water slightly to achieve desired consistency for outlining or flooding. For a thinner flood consistency, add a few extra drops of water; for a stiffer outlining consistency, ensure the icing holds its shape well. Always keep royal icing covered tightly to prevent it from drying out.