December 6 2020
If you are going to decorate cookies, you must have a recipe for royal icing. There are lots of ways to frost and decorate cookies, but royal icing will give you a beautiful foundation that will firm up and allow you to add more colors of icing or decorations. You can swirl it, marble it, color it and, of course, eat it!
For tips on the consistency, how to color it, how to pipe it and store it, check out my Royal Icing Tutorial.
Makes: about 6 cups
Total Time: 7 minutes
1 2-pound bag confectioners’ sugar
5 tbsp meringue powder
3/4 cup warm water (105°F to 110°F)
1 tsp almond extract
In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar and meringue powder at low speed until combined. Slowly add 3/4 cup warm water and almond extract, beating until fluid, about 1 minute. Increase mixer speed to medium, and beat until stiff, 4 to 5 minutes. Store in an airtight container for up to 3 days.
Recipe from Bake from Scratch