Royal Icing
½ cup plus 1 tbsp. meringue powder*
1 cup plus 2 tbsp. warm water
12 cups icing (confectioners) sugar
¾ tsp cream of tartar
*Meringue powder can be purchased at health and bulk food stores. It may also be called dried egg whites.
Combine all ingredients in bowl of an electric mixer fitted with whisk attachment. Start on slow speed and whisk mixture and as the mixture begins to come together increase the speed. Mix for 6 to 8 minutes or until fluffy and shiny; it may be necessary to scrape down sides of bowl with rubber spatula after first 3 minutes so that all ingredients can be fully incorporated.
Keep covered with a damp towel until ready to use (see Cook's Note*).
YIELD: 6 cups
Use to decorate gingerbread houses and cookies.
*Cook's Note: The royal icing can vary depending on brand of meringue powder used and humidity; it may be necessary to thin icing with an additional tablespoon of warm water or thicken it with additional icing sugar to make desired consistency. If icing is going to be used for piping, it should be thinned to consistency of molasses.
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