Dani's Royal Icing
Makes 5 cups (frosts 24-30 cookies, depending on size & detail)
Ingredients
- ½ cup meringue powder
- 1 cup cold water
- 2 lbs confectioners sugar
Special Equipment
- hand mixer
How-to
- Using a hand mixer fitted with the whisk attachment , beat together meringue powder and water to a smooth texture, removing air bubbles, and swirling the mixer to get at the edges of the bowl
- Fit beater attachment to the hand mixer and beat in confectioners sugar, starting slowly, then increase speed until combined. Brush down sides of bowl and the bottom with a spatula to make sure all ingredients are incorporated and icing has a ribbon-like consistency
- Transfer to containers and add food coloring as desired. If not using immediately, cover air-tight and store at room temperature. Icing will last a couple of weeks until it starts to dry out. Re-mix briefly when ready to use
Notes
- If the icing is too thick, add water, about 1 tbsp at a time, and beat until the water is thoroughly combined. If icing is too thin, add more confectioners sugar
- When using royal icing, squeeze bottles work great for designing cookies like Sweet Dani B's Owl Cupcake Toppers, Wooly Sheep, Cocoa Mug and Snow Divas!