Royal Icing
Royal Icing
Pipe royal Icing onto any type of cut-out cookies. The icing is easy to tint with food color and hardens as it dries.
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10 min
Prep Time
10 min
Total Time
34
cup Ingredients
1 14 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm water
14 teaspoon cream of tartar
How to make
-
STEP 1
Combine all ingredients in bowl. Beat at low speed until moistened. Beat at medium speed 2-4 minutes or until thick and glossy. (If too thick, add additional tablespoon hot water.)
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STEP 2
Cover bowl with damp paper towel until ready to use or cover with plastic food wrap.
Tip #1
Royal icing hardens when it dries and is used for piping decorations on cooled cookies.
Tip #2
Refrigerate up to 2 weeks. To restore texture, allow icing to reach room temperature, then re-beat.
Tip #3
Meringue powder can be purchase on-line or where cake decorating supplies are sold.
50 Calories
0 Fat (g)
0 Cholesterol (mg)
5 Sodium (mg)
13 Carbohydrates (g)
0 Dietary Fiber
0 Protein (g)
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