Royal Icing
(Makes enough!)
4 cups confectioners' sugar
3 tblsp meringue powder
10 tblsp room temp. water
Gel Food Coloring (optional for colored icing)
NOTES: You can use this royal icing on sugar cookies, gingerbread men, or as the glue for a gingerbread house. Place any leftover icing into zip top freezer bags, squeezing the air from it before storage of up to two months. If you're wondering why add the meringue powder, it helps in the following ways: Stabilization, Improved Texture, Drying Time, Consistency Control, Shine and Finish, Extended Shelf Life, Reduced Risk of Salmonella.
Mix the three ingredients together using an electric whisk, the consistency should be thick enough to drip from the whisk after about 5 seconds. You can adjust the icing's consistency by adding either more confectioners sugar or water.
