Categories: Not Tried

Ingredients

• 4lbs {two bags} confectioner’s sugar
• 3/4 c. meringue powder
• 1 1/3-1 1/2 c. warm water
• 2-4 tbsp. oil-free extract or flavoring
• If you don't need a lot, use this:
• 2 lbs {1bag} confectioner’s sugar
• 1/3 c. plus one tablespoon meringue powder
• about 3/4c. water

Directions

1. Use link! Add the dry ingredients first. Use your mixer’s whisk attachment to incorporate the sugar and meringue powder. Add the extract to the water and slowly add it to the dry ingredients while mixing. At first the icing will be very liquid-like. Continue to mix it at medium-high speed until it is fluffy and stiff peaks form, about 7-10 minutes. Mixing times are approximate, keep your eye it icing and stop mixing as soon as it becomes stiff. Over mixing and oil-containing extracts can keep the icing from setting up, so keep this in mind as you work. This recipe makes enough icing to decorate at least 9-10 dozen cookies. Royal icing will keep at least a month. I prefer refrigerating it, but it can also be left at room temperature.

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