Prep 15 mins
Cook 0 mins
This icing offers the perfect consistency for piping. For thinner consistency, add more water, 1 T. at a time
- 453.59 g package powdered sugar (3 1/4 cups)
- 44.37 ml meringue powder
- 2.46 ml cream of tartar
- 118.29 ml warm water
- 4.92 ml vanilla
- In a large mixing bowl, combine powdered sugar, meringue powder and cream of tartar. Add the water and vanilla. Beat with an electric mixer on low speed until combined; beat on high speed for 7-10 minutes or until mixture is very stiff. cover bowl with a damp paper towel and plastic wrap; refrigerate for up to 2 days.
Great icing and contrary to popular belief, my gingerbread gal posted is NOT an image of my likeness. My hair is actually much shorter.
What a great icing!!! This is THE royal icing to use for any of your decorating needs! It works perfectly. If you don't want to bite into an overly sweet cookie, just don't use too much or too thick of a layer of this icing to decorate your cookies.
Gosh, what nice icing. I was also a bit skeptical in the beginning because of the runny mixture, but it poofed up beautifully after several minutes. I substituted a bit of lemon juice for some of the water and it was a nice, subtle sweet-tart taste. It went perfectly on the lemon ginger biscotti I made for tonight's Christmas party. Thanks for a goody.