Royal Icing
Royal icing dries quickly and has a lovely finish.
Servings: 2 dozen
Ingredients
- 3 tablespoons meringue powder
- 1/4 cup + 2 tablespoons room temperature water or milk
- 1 pound (about 4 cups) powdered sugar
- 1 teaspoon vanilla
Instructions
- Whisk the meringue powder and the water (or milk) until a slight foam forms.
- Add the powdered sugar and vanilla and beat with mixer, until the icing is light and fluffy, about 2 minutes. If the icing is too thick, add more water (or milk), about 1 teaspoon at a time.
- If using the icing to pipe and flood, add enough water (or milk) so that when a toothpick is dragged across the surface, the icing comes back to a flat surface within 15 seconds, or about the consistency of cool honey.
- Store unused icing in airtight container in the refrigerator for up to one week.