Antonia74 Royal Icing

Antonia74 Royal Icing

Serves/Yields: about 6 cups of thick icing?

This icing is mixed to a stiff consistency for outlining cookies, then can be thinned with warm water to fill in the cookie shape. I like to dry my cookies for at least 24 hours and up to 48 hours before packaging them. This icing can be kept at room temperature in an air-sealed container for literally weeks, with a good re-mixing before you use it again. I haven’t had great results with keeping it in the fridge…but untinted icing (i.e. white) seems to be okay from the freezer.

6 oz (3/4 cup) of warm water (subtract the amount of flavoring you use 2 teaspoons)
5 Tablespoons meringue powder (made by Wilton and found at Micheal’s, Joann’s or other Craft stores)
1 teaspoon cream of tartar
1 kilogram (2.25 lbs.) powdered icing sugar
2 tsp. clear vanilla extract, almond extract, butter extract, lemon extract or desired flavoring (1 tsp each Clear Vanilla, almond, and butter extract combined creates a flavor called `creame bouquet’)

In mixer bowl, pour in the warm water with flavoring and the meringue powder. Mix it with a whisk by hand until it is frothy and thickened…about 30 seconds.

Add the cream of tartar and mix for 30 seconds more.

Pour in all the icing sugar at once and place the bowl on the mixer.

Using the paddle attachment on the LOWEST speed, mix slowly for a full 10 minutes. Icing will get thick and creamy. Or use a hand mixer on low. Cover the bowl with a dampened tea-towel to prevent crusting and drying. (*note – I (green aprons) use my hand mixer on low and find it works just fine.

Tint with food colorings and thin the icing with small amounts of warm water to reach the desired consistency. It is best to use Gel food coloring as liquid tends to thin the icing. If using liquid coloring, make sure you use the coloring first then thin as needed.

Left over icing can be stored on the counter in a covered container for about 2 months. When needed, remix with a spoon.

Left over icing can also be made into flowers, dots, leaves or other designs and be placed on cookie when icing is still wet. Pipe onto wax paper, store in a covered container.