posted by mamaSue 12-13-99 7:56 AM
Royal Icing
Makes about 4 cups
6 tablespoons meringue powder
4 cups confectioners’ sugar
Place meringue powder and 3/4 cup water in the bowl of an electric mixer, and use the whisk attachment to combine. Add 1/4 cup of the sugar; mix well on low speed. Gradually add remaining 3 3/4 cups sugar, mixing constantly and scraping down sides.
Increase speed to high, and continue to beat until soft peaks form, about 5 minutes. Gradually add more water as necessary to thin to the consistency appropriate for the job you are doing. You will need to experiment to find the best consistency. Store unused icing at room temperature in an airtight metal or glass container for up to 2 weeks.