Royal Icing is my favorite icing to use for decorating sugar cookies. It sets beautifully and the decorating possibilities are endless. It is easy to color and flavor and you can get many effects when you play with the consistency.
Prep time 15 mins
453 g Confectioners sugar
4 Tbsp Meringue Powder
1/3 cup warm water
In stand mixer fitted with a paddle attachment, add the meringue powder and warm water and mix for a few seconds till dissolved.
Sift the confectioners sugar.
Add to the rest of the ingredients and mix on medium speed for about 4 minutes
The color will change from pale yellow, to bright white and it will be thick and fluffy
To use, add water in drops and keep mixing till thick glue like consistency
You can transfer this to a piping bag or squeeze bottle and this can be used to outline and flood your cookies.
Some helpful tips:
To store the royal icing use an airtight container, put cling wrap on top and then put the lid on, so it does not dry out and form a crust.