I am adding this recipe on here because I use royal icing so frequently and realized I had never posted the recipe I use…
1/2 c. water
3T. meringue powder
1 pound box powdered sugar (approx 4 cups)…SIFTED.
1 t. extract..I almost always use vanilla, but i know a lot of people like almond
*if making white you will want to use clear vanilla
Add the powdered sugar on low speed a little at a time, add extract and then mix on medium to blend together. Now mix on high for 4-5 minutes until stiff, glossy peaks form.
I separate and color the icing at this point.
With the icing as is, it is perfect for outlining cookies and adding embellishments.
If you are planning on flooding your cookies, add water, 1 teaspoon at a time,until you get the consistency of corn syrup.
If you add too much water, sift in more powdered sugar.