Use this icing to decorate your favorite butter or sugar cookies.
|4 cups (440 grams) confectioners' (powdered or icing) sugar||1/2 teaspoon extract (vanilla, lemon, or almond)|
|3 tablespoons (30 grams) meringue powder||1/2 - 3/4 cup (120 - 180 ml) warm water|
In the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the extract and water. Beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary to get the right consistency, add more powdered sugar or water and beat.
The icing has reached the right consistency to cover or 'flood' the entire surface of the cookie when the ribbon of icing that falls back into the bowl when you lift the beater remains on the surface of the icing for a few seconds before disappearing.
The icing needs to be used immediately or transferred to an airtight container since royal icing hardens when exposed to air. Cover with plastic wrap when not in use.
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