Makes 1 and 1/2 cups of royal icing. This icing is suitable for cookie decorating, making royal icing transfers and more.
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 (2 cups and 1/4 cup). If you see lot of large clumps in the sugar, make sure to sift it first.
Into the powdered sugar add meringue powder (1 tablespoon). Whisk well or use your hand held mixer with clean beaters to combine dry powders well.
Measure water (3 tablespoons) into a small bowl. Add vanilla (1/2 teaspoon), almond (1/8 teaspoon) and lemon (1/8 teaspoon-optional) 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. About 3 minutes.
TIP : This recipe makes thick icing. This icing can be then used to create piped decorations or icing can be thinned down with water to decorate cookies.
At this point you can use your icing for your project. Color it with gel food color. And thin it with water as needed to desired consistency. Fill piping bags and decorate.
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
Recipe by Hanielas.com