Ingredients
Scale
- 2.25 pounds of powdered sugar
- 3/4 cup room temp water
- 1 teaspoon cream of tartar
- 5 Tablespoons Wilton meringue powder
- 2 teaspoons clear vanilla
Instructions
- Add powdered sugar to a stand mixer.
- Using a whisk, gently sift the powdered sugar with the whisk to break down lumps
- Into a measuring cup add water, meringue, cream of tartar and vanilla
- Whisk ingredients to gather until the water mixture starts to foam.
- Add the water mixture to the powdered sugar
- Put the paddle attachment on the mixer and begin mixing the ingredients together on low speed.
- Your royal icing will begin to look like a thick syrup, continue to mix on low speed for 8-10 minutes.
- Once icing begins to thicken, increase the speed to medium high for 1-2 minutes.
- Icing should be like thick marshmallow fluff out of the mixer. You can place it in an air tight container and use within 2 weeks.
- Coloring the icing: Use a liquid gel to color, add just 2-3 drops at a time. Color one cup at a time in separate containers. Color will deepen as it sets.
- Before use: Use a spritz bottle to add water as needed- this helps control the amount of water. For this icing, she used about 12-18 squirts, consistency should “ribbon” off spoon– not too thick and not too runny. We used this consistency for creating the lines and for filling.
- Prep Time: 0 hours
- Cook Time: 0 hours