Royal Icing

Notes

To set the icing, leave decorated cookies in the oven with just the oven light on and the door ajar (use a wooden spoon to hold it open).

Beat all ingredients together 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).

Keep all utensils completely grease-free for proper icing consistency.
For stiff icing: Use 1 tablespoon less water.
When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
For thin icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as Meringue Powder.
To store: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it’s back to the correct consistency.