Royal Icing

This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.

Ingredients:

• 3 Tablespoons  Meringue Powder
• 1 lb. (4 cups) confectioners' sugar (about 1lb.)
• 4 to 6 Tablespoons warm water*

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

NOTE: Keep all utensils completely grease-free for proper icing consistency. The icing

will start melting otherwise. Spatulas must be new or metal. The bowl if is plastic should be new, metal or glass. When making Royal Icing and storing, grease is its #1 enemy.

* Start with less water and add until desired consistency

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.

Here is a video on how to make Royal Icing.