This frosting is so good! Will make your next cake look like the ones in bakeries!
Prep Time: 10 minutesminutes
Total Time: 10 minutesminutes
Servings: 24
Ingredients
4cupsabout 1 lb. confectioners’ sugar
6tablespoonswarm water
3tablespoonsmeringue powder
Icing bottles
Instructions
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
For stiffer icing (used for outlining), use 1 tablespoon less water. For the thinned (flood) royal icing add an additional teaspoon of water at a time until you reach a good consistency.
Royal icing will keep at least a month. Cover with clear wrap and refrigerate.
Separate frosting in bowls to mix in different colors with food coloring and begin frosting. Find my tips below!
Notes
1. Once you've made your frosting transfer to bowls for adding colors and then transfer into your frosting bag. Next outline your cookie with a stiffer frosting and a fine frosting tip (I used a #2 tip). This border basically creates a dam to make sure the "flood" icing doesn't go off the sides of the cookies. 2. Mix in 1 tsp of water to your frosting to make the flood icing. The consistency will be a thick liquid like honey. Then using a frosting bottle spread the frosting inside the "outlined" cookie. 3. Use a small knife or toothpick to spread the frosting. You can also use the tooth pick to pop any bubbles. 4. Allow cookies to dry over night before packaging or adding more designs.