Royal Icing (Merengue, Small Batch)
Ingredients
2 Cups powdered sugar
2 Tablespoons meringue powder
1/4 Cup warm water (plus more for thinning to flood consistency)
1/2 teaspoon clear vanilla or almond extract
Directions
In the bowl of an electric mixer combine powdered sugar and meringue powder.
Add the water and extract slowly. Beat at medium-high speed until stiff peaks form (about 5-7 minutes).
Notes
This icing dries very stiff and can be used for gingerbread houses and decorated cookies.
YIELD: 2 cups frosting
PREP TIME: 10 minutes
TOTAL TIME: 10 minutes
This makes a very stiff icing that will harden as it dries. You will use this to outline your cookies (with a squeeze bottle or piping bag). Using the same batch of icing, add drops of water to thin the icing to flood consistency and fill in your cookie.
Large batch: powdered sugar up to 4 cups, the meringue powder to 3 Tablespoons, and the water to just under 1/2 cup. Flavor to taste.
From InKatrinasKitchen
See videos by Julia Usher - https://www.youtube.com/watch?v=GO0_aNbL6Do