Pipe Royal Icing onto any type of cut-out
cookies. The icing is easy to tint with food color and hardens
as it dries.
Royal
Icing
- 1 1/4 cups sifted powdered
sugar
1 tablespoon meringue powder
2 tablespoons warm water
1/4 teaspoon cream of tartar
- Combine all ingredients
in large mixer bowl. Beat at low speed until moistened. Increase
speed to medium. Beat until stiff and glossy (2 to 4 minutes).
(If too stiff, add additional tablespoon hot water.)
- Cover bowl with damp paper
towel until ready to use or cover with plastic food wrap; refrigerate
up to 2 weeks. To restore texture, allow icing to reach room
temperature, then rebeat.
Makes 3/4 cup.
Tip: Royal icing hardens
when it dries and is used for piping decorations on cooled cookies.
Nutrition Facts (1 tablespoon):Calories:
150, Fat: 6 g, Cholesterol: 15 mg, Sodium: 45 mg, Carbohydrates:
25 g, Dietary Fiber: 0 g, Protein: <1 g.
