Makes 1 1/2 cups of royal icing
Make sure all your tools are grease free! I wipe my tools with a piece of paper towel and vinegar. Wipe dry with a clean towel.
Into a clean bowl add powdered sugar. If you see lot of large clumps in the sugar, make sure to sift it first.
Whisk meringue powder and powdered sugar.
Add vanilla, almond and lemon extracts into the water.
Pour liquid into the powdered sugar mixture and beat on low speed using a hand held mixer. Mixture will be thin at first. Keep mixing, increase the speed to medium and beat until royal icing thickens and holds its peak.
At this point you can use your icing for your project. Color it with gel food color if needed.
Leftover icing can be stored in plastic container, covered well with a plastic wrap to prevent it from crusting. Use a lid to close the container.
Refer to Royal Icing FAQ to learn more about royal icing
To make a Small batch Fresh Lemon Royal Icing
Substitute 1 tbl water for 1 tbl freshly squeezed and strained lemon juice. Then you don't need to add extra Lemon Extract.