Cookies!

I tried my hand at royal icing. First time I've tried this recipe. I've stayed away from royal icing because I hated it; that nasty tasting, cement-like devil posing as frosting. Not like I make icing & cookies & baked goods very often. I find it's not worth the mess sometimes. I got some icing tips and tried this new recipe. Wow. I could frost all day! This one is my favorite design.

Here is the recipe I used. I got it from this blog, Sweetopia. Scroll down for the recipe if you go there. And go here --> How to Decorate Cookies <-- for great step-by-step instruction on frosting technique. And if you can't find meringue powder, it's just powdered egg whites. I used something called 'Just Whites'. You could also just use egg whites. But I wouldn't know the ratio. I guess you could look up another royal icing recipe and see the measurements. I think the biggest difference in this recipe is the adding of vanilla. (or lemon, peppermint or whatever flavor.) Follow the directions *exactly* and you will get perfect royal icing. I watered down half the batch and used it for flooding. It is royal icing, so it will harden like cement on anything, but just keep a bowl of warm water handy to plop a spoon or icing tip into. I am just giddy with the results.

Royal Icing Recipe

Ingredients:

6 oz (3/4 cup) of warm water
5 Tablespoons Meringue Powder
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar

*** Note; if your meringue powder has no vanilla flavour (vanilla powder) in it, add a teaspoon of clear vanilla to this recipe.

Directions:

In mixer bowl, pour in the warm water and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy.

Cover the bowl with a dampened tea-towel to prevent crusting and drying.

Tint with food colourings or thin the icing with small amounts of warm water to reach the desired consistency.