Royal Icing

• 1 pound Powdered sugar
• 3 Tbsp. meringue powder
• 5-6 Tbsp. water

Put sugar and meringue powder in mixing bowl and stir.  Slowly add water one Tbsp. at a time.

Beat 7-10 minutes on medium speed.  Scrape side and bottom of bowl to remove all damp sugar that can cause lumps in your frosting.  It does not hurt to over beat but it will hurt your icing if you under beat it.

This icing is slightly on the thick side.  It should not run off the end of your spatula.  If it is to thick we can thin it but if it is to thin we will not be able to thicken it.

Store in glass jars with tight lids or new plastic that seals air tight.

© 2004 Swan Computing, Inc.