Royal icing for sugar cookies

Name: Royal icing for sugar cookies
Cuisine: American
Ingredients: 6 ounces (3/4 cup) warm water; 5 tablespoons meringue powder; 1 teaspoon cream of tartar; 2.25 pounds powdered sugar, sifted; 1 teaspoon vanilla (if meringue powder unflavored)

e s @umamisf

From Sweetopia

e s @umamisf

From Sweetopia

Saved

Ingredients

6 ounces (3/4 cup)warm water
5 tablespoonsmeringue powder
1 teaspooncream of tartar
2.25 poundspowdered sugar, sifted
1 teaspoonvanilla (if meringue powder unflavored)

Saved

Steps

1

In a stand mixer with the paddle beater, gently mix the water, vanilla, and meringue powder for about 30 seconds, until frothy.
2

Add the cream of tartar and gently mix for 30 seconds.
3

Add the powder sugar and mix on the lowest speed for 10 minutes. The icing will change and become thick and creamy. Run a butter knife through the icing and the line should hold for 5-10 seconds. If it holds longer than 10 seconds, then add a few drops of water at a time. It is easier to thin the icing rather than thicken it. Cover the bowl with a damp towel to keep it from drying out.
4

Tint the icing with gel food coloring and use a flat spatula in figure 8 motions to gently mix in the color without adding air bubbles. Place in the pastry bags for piping.
5

May freeze the royal icing in ziplock bags. Thaw in the refrigerator and mix with a spatula, thinning with a few drops of water as needed.