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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Royal Icing Recipe

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This recipe for Royal Icing is from The Anderson/Tarpley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons meringue powder
6 tablespoons water
3 1/2 cups powdered sugar
gel paste icing colors for tinting (optional)
additional water for thinning (optional)
Directions:
Directions:
Place the meringue powder and water in a large mixing bowl, and whip (with the whisk attachment) until foamy (about 3 minutes).
Add the powdered sugar, and whip on medium speed until very stiff and thick (the royal icing should hold a stiff peak).
Tint as needed with gel paste icing colors.
Thin with additional water, a drop at a time, to get the desired consistency.


Using a slightly stiffer royal icing—just add in some extra confectioners’ sugar—
Personal Notes:
Personal Notes:
The easiest way to decorate cookies with royal icing is to dip them. This method serves as a great base for all kinds of embellishments. Prep a thin royal icing, place it in a shallow bowl, then dip the top of your cutout cookies into the icing—done!

From here, you can set the cookies aside and let them dry completely or keep decorating while wet.

 

 

 

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