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Royal Icing
1 3/4 cups powdered sugar
4 1/2 teaspoons Meringue Powder *
1/4 teaspoon cream of tartar
1/4 cup warm water
1/2 teaspoon vanilla
In a large bowl, stir together powdered sugar, meringue powder, and cream of tartar. Add warm water and vanilla. Beat with an electric mixer on low speed until combined. Beat on high speed for 7 to 10 minutes or until mixture is very stiff. Makes about 2-1/2 cups icing.
Royal Icing 2
1 pound confectioners' sugar, plus more if needed
5 tablespoons Meringue Powder*
Beat sugar, meringue powder, and a scant 1/4 cup water in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing for 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time.
Use immediately or store in an airtight container at room temperature overnight; stir before using.
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Notes
* Meringue powder is a mixture of pasteurized dried egg whites, sugar, and edible gums.
Keep bowl of royal icing covered with a damp cloth at all times when using.
Store icing in airtight containers.
Royal Icing with meringue powder can be beaten again for reuse. Royal Icing using egg whites cannot be reused. Do not refrigerate.
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Royal Icing Recipe #3
3 1/2 cups icing sugar
1/3 cup water
1/2 tsp cream of tartar
2 1/2 tbs meringue powder*
Combine water, meringue powder, and cream of tartar, and beat until foamy. Add icing sugar a little at a time. Beat at low to medium speed so you won't whip too much air into the icing. Beat until icing stands in peaks, is dull in color, and is stiff and thick. Time will vary according to type of mixer but should take 5 to 8 minutes. Icing may be stored in glass jars at room temperature for 2 to 3 weeks.
Royal Icing Recipe #4 - no Meringue Powder needed
3 egg whites (at room temperature)
4 cups icing sugar
1/2 tsp cream of tartar
Beat all ingredients at medium speed for 7 to 10 minutes. Use immediately. Do not refrigerate.
Royal Icing Recipe #5 - no Meringue Powder needed
3 egg whites
1-1/2 teaspoons cream of tartar
3-1/2 cups confectioners sugar
In a large bowl, beat the egg whites until they begin to foam. Add the cream of tartar and beat until the whites are stiff but not dry. Gradually beat in the confectioners sugar, beating for about 5 minutes until it reaches spreading consistency. Keep it covered and refrigerated until needed.
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Coloring Royal Icing: Use a clean toothpick or metal spatula to add Paste or Powder colors to icing. Add color a bit at a time for desired shade. Add extra flavoringt to camouflage taste of color ie mint, candycane flavorings etc. Liquid Food Coloring will only make Pastel Shades and not rich dark colors.
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