Royal Icing for decorating fancy sugar cookies or gingerbread Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. (1 bag) powdered sugar SIFTED
5 T. meringue powder
1 tsp. cream of tartar
1 T. oil-free extract or flavoring - almond is good
scant 2/3 C. warm water
1 tsp. glycerine for food
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Directions: |
Directions:SIFT powdered sugar into mixing bowl. Using a small grease-free bowl (glass or metal) gently whisk the water and the meringue powder together about 30 sec. (Make sure the cream of tartar isn't lumpy, you can sift it too)Stir in glycerine. Pour into the sifted powdered sugar and with the paddle attachment, mix to combine. It will be very thick! Add water 1 T. warm water at a time til soft enough to mix. Mix for 5-7 min. on low. The frosting is ready when it forms stiff peaks, DO NOT over mix. Add the flavorings and mix another 30 sec. It dries fast so either cover the bowl with a moist towel covered with foil or put it in an airtight container. You will need to thin it to use for piping and flooding an area. Add just a little warm water at a time when thinning.(The frosting should flatten out smooth if you tap the cookie on a table 5 times.) If frosting does begin too dry to much, you can add water using a spray bottle to avoid over-thinning. It can be stored on the counter for 3-4 days or 10-14 days in the fridge. |
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Number Of
Servings: |
Number Of
Servings:About 5 C. (can decorate a dbl. batch of sugar cookies in this section) This can be halved |
Personal
Notes: |
Personal
Notes: I always have to thin it more before I can use it. Doreese, Sherry, and Lori and I took a fun class from Cindy Atkin to learn how to do fancy Christmas cookies.
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