Royal Icing

Royal icing pipes like a traditional icing, but it dries rock hard.  It is perfect for making flowers, gingerbread houses and flooding cookies.

Ingredients

• 1/4 cup plus 1 tbs (50 grams) meringue powder

• 3 3/4 cups (455 grams) icing sugar

• 1/3 cup warm water (for stiff consistency)

Directions

• Combine dry ingredients in mixing bowl using paddle attachement

• On low speed, add in the water slowly, little bits at a time allowing it to mix

• optional- add in 1 tsp. of clear vanilla extract and a pinch of salt to taste, and mix cutil combined

• Beat on low speed for 3-5 min until well combined and silky (DO NOT over mix!)

• Cover with a damp cloth until ready to use

*Add more water in small additions to make a thinner consistency for flooding cookies.  Store on counter in an airtight container with plastic wrap directly on the icing to keep icing from crusting. Icing will keep for a few days, but for best results use right away. Mix by hand before using.