Ingredients
1/4 c. meringue powder
5 tbsp. water
4 c. powdered sugar
Food coloring
Preparation
Step 1In a large bowl, using a hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), beat meringue powder and water until frothy and starting to stiffen. Add powdered sugar and beat until smooth and thick. Add more water 1 tablespoon at a time, as needed. Icing should hold its shape without being too stiff to work with. Add desired food coloring and beat until well incorporated.Step 2To thin icing for flooding, add water 1 teaspoon at a time until desired consistency is reached. It should hold its shape for a couple of seconds when drizzled on top of the icing and then start to slowly melt into itself.
The use of meringue powder creates a thicker icing that puffs slightly on the cookies and creates a thick layer of icing that will make your cookies stand out in the best way. Meringue powder is much easier to work with than egg whites and is safe to eat without the need of cooking the icing first. Meringue powder can be found in most craft or baking supply stores! This royal icing will dry into a smooth, flat, matte surface. The top layer will dry quickly, but you’ll need to give the icing a few hours to dry completely. If you make the icing ahead of time, or even if you make multiple colors, keep the top of the icing covered with a damp paper towel to keep the top from drying out. You can also cover the pastry tip with a small piece of a damp paper towel to keep any of the icing drying out and getting stuck in the tip. Make sure your bag is tied up as well! Have you worked with royal icing? Let us know how you like it in the comments below!
