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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
3/4
cup

Ingredients

1 1/4 cups sifted powdered sugar

1 tablespoon meringue powder

2 tablespoons warm water

1/4 teaspoon cream of tartar

How to make

  1. 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.)

  2. 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 rebeat.

Tip #3

- Meringue powder can be purchase on-line or where cake decorating supplies are sold.

Nutrition (1 tablespoon)

50 Calories
0 Fat (g)
0 Cholesterol (mg)
5 Sodium (mg)
13 Carbohydrates (g)
0 Dietary Fiber
0 Protein (g)
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