Royal Icing that is easy to work with and does not dry too hard. Ideal for frosting thick, soft sugar cookies!
- 2 tbsp meringue powder
- 3 tbsp warm tap water (+ more for thinning)
- 2 tsp fresh lemon juice
- 2 c powdered sugar
- Using a hand mixer, whisk together the meringue powder and tap water in a bowl until foamy, about 45 seconds.
- Add the powdered sugar & lemon juice. Combine until smooth, adding water 1/4 tsp at a time if necessary until desired consistency is achieved.
I test it by running a knife through the middle of the icing- you should see the icing separate but flood back within a few seconds. Or, if you drizzle it with a fork the icing should be thin enough to continuously stream off the fork, but thick enough to hold a drizzle shape on a surface.
- Add food coloring as desired and pipe onto cookies. Allow to dry for at least 3 hours on a sheet pan, or until hard enough to stack.
Recipe by Owlbbaking.com