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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1 1/4 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm water
1/4 teaspoon cream of tartar
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.)
Cover bowl with damp paper towel until ready to use or cover with plastic food wrap.
- Royal icing hardens when it dries and is used for piping decorations on cooled cookies.
- Refrigerate up to 2 weeks. To restore texture, allow icing to reach room temperature, then rebeat.
- Meringue powder can be purchase on-line or where cake decorating supplies are sold.