Smooth, hard-drying royal icing makes long-lasting decorations. Best-suited for flower-making, lace pieces, decorating cookies, attaching flowers to wires and some figure piping. Flowers and decorations made from royal icing will last for months without softening. Royal icing decoration should be air dried.
3 level tablespoons of meringue powder
1 pound sifted confectioners' (powdered) sugar (approx. 4 cups)
5-6 tablespoons lukewarm water
All utensils used must be grease free. Wash bowls, spatulas, beaters, and tips. Combine all ingredients. Mix 7-10 minutes at low to medium speed until icing loses its sheen and forms peaks. To prevent drying, be sure to cover the bowel.
For stiffer icing, use 1 tablespoon less water.
Recipe can be doubled when using a stand mixer. 10-11 tablespoons of water should be sufficient when doubling recipe unless conditions are extremely dry.
Icing can be stored in an airtight, grease-free container at room temperature for 2 weeks. Air-dried decorations last for months when stored in a cardboard box.
Bowls and utensils must be grease-free. Cover icing with damp cloth to prevent icing from crusting.