Imported from the web

Easy Royal Icing

Name: Easy Royal Icing
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb powdered sugar (Additional powdered sugar may be added if the icing becomes too thin.); 3 tbsp meringue powder (The creator uses Wilton meringue powder.); 5 tbsp water (More is added gradually to reach outline and flood consistencies.); food coloring (Use gel or powdered coloring; the creator advises against watery and all-natural liquid colorings. Add sparingly.)

Recipe by Mazer Lazer Facebook

Imported by Starr2 on SeeMeCook

A shelf-stable royal icing made with powdered sugar and meringue powder, whipped until stiff peaks form and adjusted with water for outlining and flooding sugar cookies. The creator recommends gel or powdered food coloring to avoid changing the icing’s consistency.

1 servings22 minAmerican

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Ingredients

1 lb powdered sugar (Additional powdered sugar may be added if the icing becomes too thin.)
3 tbsp meringue powder (The creator uses Wilton meringue powder.)
5 tbsp water (More is added gradually to reach outline and flood consistencies.)
food coloring (Use gel or powdered coloring; the creator advises against watery and all-natural liquid colorings. Add sparingly.)

Steps

1
Fit a stand mixer with the whisk attachment, or use a hand mixer. Put the powdered sugar in the mixing bowl.
2
Add the meringue powder and the measured water.
3
Wrap a kitchen towel around the bowl, then mix on low until the ingredients come together. The creator says the towel is needed only briefly, about 10 seconds.
4
Whip for about 7 minutes, until peaks form in the icing.
5
Remove the icing from the mixer. Add a little water and mix with a spatula, repeating gradually until it reaches outline consistency. The creator switches to the paddle attachment during mixing.
6
If the icing becomes too thin, mix in a little more powdered sugar to thicken it. Leave some icing at outline consistency for outlining.
7
Color icing at outline consistency by adding a small amount of gel or powdered food coloring and mixing it in. The creator applies coloring from a toothpick; a butter knife is used when toothpicks are unavailable. Add more only as needed.
8
To prepare piping bags, place each bag tip-side down in a cup and fold the top over the rim. Put about half of the outline-consistency icing into the bag, leaving the rest in the cup.
9
Add a little water to the icing left in the cup and mix it to make flood icing, matching the color of the outline icing.
10
For flood consistency, mix until the lines made by stirring are no longer clearly visible.
11
Press and knead the icing in the piping bag to remove air bubbles, then twist the bag closed. Do not snip the tip until ready to use, so the icing stays airtight.

Notes

Additional water for thinning and powdered sugar for correcting an overly thin consistency are unmeasured in the source. The transcript describes preparing and bagging icing but does not give storage duration or a specific amount of food coloring.