Royal icing is a smooth, glossy white icing which is most often used in two ways. In it’s thickened consistency, it’s used as the glue to build gingerbread houses as in this recipe. While in its thinner form, it’s used to fashion stunning decorated cake and cookie creations.While royal icing is traditionally made with raw egg whites, I use meringue powder just as a precautionary measure to eliminate any risks of food born illnesses.
4 cups (1 lb./454 grams) confectioners’ sugar
3 tablespoons meringue powder
1/3 cup (2.7 ounces/80 ml) warm water
1 teaspoon vanilla extract, preferably Nielsen-Massey (omit for pure white icing)
How to use them:
Sift the confectioners’ sugar in the bowl of a standing mixer fitted with a paddle attachment. Sprinkle the meringue powder over the sugar. Pour the warm water evenly over the mixture. Begin on the stir or lowest setting of your mixer and beat until all of the ingredients are incorporated, approximately 1 minute. Beat on medium speed for approximately 7-8 minutes until the icing forms stiff peaks.Note, royal icing dries very quickly and therefore you want to transfer it to a piping bag for immediate use or to an airtight storage container.