This versatile icing is a staple in the baking world, especially for cookie decorating, and once you learn how to use it, it opens the door to endless creative possibilities.
In a large bowl, add in the meringue powder, water, and flavoring (if using).
Beat on medium speed to hydrate the meringue powder mixture until it is foamy (about 1-2 minutes).
Add in the powdered sugar. Beat until light and fluffy. Royal icing will thicken the more you beat it. I prefer icing having stuff peaks as it will thin when you add food colorings. (If too thick, add a bit more water 1 teaspoons at a time.)
I recommend keeping you base icing on the thicker side so you can allot for adding color and extra water as needed.
Royal Icing all about consistency, so it is important to have a flood consistency (thinner and spreads out) and a piping consistency (thicker and holds it's shape).
If you are coloring your icing, divide the icing into separate bowls and color them the colors you will need for your cookies. I usually squeeze a small dot of color and mix the the bowl until it is the shade I want.
Always use gel colorings sparingly as they are highly concentrated.
Notes
Note: Avoid eating raw egg whites if you have not pasteurize them or bought pasteurized egg whites. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a API program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
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