Royal Icing
A royal icing for cookie decoration, with an adjustable consistency. Food coloring can be added for detailed designs or piping.
Ingredients
confectioners' sugar
2¼ cups (about 9 ounces)
dried egg whites (meringue powder) (such as Just Whites)
1 tablespoon plus 1 teaspoon
warm water
4 to 5 tablespoons
Food coloring liquids, gels, or pastes
Instructions
1
USING
Using an electric mixer on low speed, beat the confectioners' sugar, dried egg whites, and 4 tablespoons of warm water until well combined. Increase the speed to medium and beat for 3 to 4 minutes, until the icing is thick and glossy. If the icing looks too thick, add a few drops of water; if it looks thin, add a little confectioners' sugar.
2
SPOON
Spoon the icing into small bowls, add food coloring to reach the desired shade, and stir well.
3
FOR PIPING
For piping, the icing should be fairly thick. Transfer it to a squeeze bottle or a piping bag fitted with a small round tip. Carefully squeeze the icing along the edges of the cookies or in any decorative design. Allow the piped lines to set before filling in the outlines or using another color.
4
FOR PAINTING
For painting, thin the icing with a few drops of water to make an icing paint for filling in the outlined shapes. Use a small brush to spread the icing on the cookies, right up to the piped outline. Add any decorations as desired before the icing sets. Allow the icing to set fully before storing the cookies.
