Royal icing is the king of decorating icing. It starts out smooth and dries hard. You can thin it out with a bit of water and create a “flow” icing to fill in a large area. The uses are unlimited!
Royal Icing
Ingredients
- 4 lbs Powdered Sugar
- 3/4 C Meringue Powder
- 1 1/2 TBS Warm Water or less
- 2 TBS Flavoring Extract
Note:
- Powdered sugar typically comes in 2 lb bags.
- Meringue powder can be found in a small jar in the cake decorating aisle of your local Walmart or grocery store
- Do not use oil based extracts-only alcohol based.
Instructions
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Mix together sugar and meringue powder in your mixer on the very lowest setting (unless you want a huge cloud of powder everywhere)
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In a 2 cup measuring cup mix together the water and extract.
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Slowly start drizzling the water into the powdered sugar as the mixer is going.
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Once mixture is more liquid than powder increase speed to medium.
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Continue mixing until the icing can hold a peak.
Note: I like to store the extra icing in a container in the fridge. I usually take a very damp piece of paper towel and lay it across the top of the container before I put the lid on to keep it from forming a crust.
Note: When you color royal icing make sure to do enough to complete your entire project. You won't be able to mix an exact match later!
Note: This post was created in support of a post for Great Value, but this post itself is not sponsored.
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