(borrowed from the website http://glorioustreats.blogspot.com/2010/10/decorating-sugar-cookies-from-start-to_27.html
Royal Icing
4 Tablespoons Meringue Powder (I use Wilton Brand)
4 cups (about 1 pound) powdered sugar
6 Tablespoons warm water
Beat all ingredients until stiff peaks form.
*Make sure all bowls and utensils are totally grease-free or your icing will never reach proper consistency.
Spoon some of the thick white icing into individual bowls and add coloring (Callye and I use
)For each color of icing, you will want a piping bag (or squeeze bottle) of thick icing and one in the same color of thinned icing. Once you color a bowl of icing, scoop about 1/2 of it into a piping bag (fitted with a size 2 tip- or other desired size), and then thin the remaining icing in that bowl to create a thinned version of the exact same color. To thin icing add 1 teaspoon of water at a time and stir, continue adding water by 1/2 teaspoons until desired consistency is reached.
I will use the terms “thick icing“, this is the consistency before adding extra water, and should be about the consistency of toothpaste. When I say “thinned icing“, it should be icing that has been thinned to about the consistency of thick syrup (like corn syrup).
Once you have your icing colored, and in piping bags (and/or squeeze bottles) you’re ready to get started.
Below is a photo I posted in a previous post, but I thought would be a nice reminder. The more organized your work space is the more efficient you will be.
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