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Ingredient
Royal icing for sugar cookies
Introduce
Ingredient
6 ounces (3/4 cup)
warm water
5 tablespoons
meringue powder
1 teaspoon
cream of tartar
2.25 pounds
powdered sugar, sifted
1 teaspoon
vanilla (if meringue powder unflavored)
Cooking instructions
* Step 1
In a stand mixer with the paddle beater, gently mix the water, vanilla, and meringue powder for about 30 seconds, until frothy.
* Step 2
Add the cream of tartar and gently mix for 30 seconds.
* Step 3
Add the powder sugar and mix on the lowest speed for 10 minutes. The icing will change and become thick and creamy. Run a butter knife through the icing and the line should hold for 5-10 seconds. If it holds longer than 10 seconds, then add a few drops of water at a time. It is easier to thin the icing rather than thicken it. Cover the bowl with a damp towel to keep it from drying out.
* Step 4
Tint the icing with gel food coloring and use a flat spatula in figure 8 motions to gently mix in the color without adding air bubbles. Place in the pastry bags for piping.
* Step 5
May freeze the royal icing in ziplock bags. Thaw in the refrigerator and mix with a spatula, thinning with a few drops of water as needed.
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