Royal Icing
Needed to make:
* 5 tablespoons meringue powder
* 1/2 cup warm water
* 1/2 teaspoon cream of tartar
* 1 teaspoon clear vanilla
* 2 teaspoons glycerin (optional: This will make icing shiny)
* 2 pounds of powdered sugar
* 1 tablespoon light corn syrup (optional: This keeps icing from getting too hard)
Step 1: Mix the meringue powder and warm water in a large mixing bowl.
Step 2: Add cream of tartar, vanilla, glycerin and corn syrup. Mix well.
Step 3: Add the powered sugar a little at a time and mix well after each addition.
Tips: Icing should be very thick at this time.
Use about a cup of icing at a time, adding cold water a tablespoon at a time to reach the consistency you need for either flooding or decorating your cookies.
Store icing in an air tight container in the refrigerator for up to three weeks.
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