sugarbelle's royal icing

How To Make sugarbelle's royal icing

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  1

  Works best with an automatic mixer. Add the powdered sugar and meringue powder to the mixing bowl. Mix well using the whisk attachment.
• 2

  Add the flavoring (vanilla and almond work well, but you can use whatever you prefer) into the warm water, then mix into the dry mixture. *it's very important that your flavoring be oil free. Also, if you want pure white icing, stay away from extracts with color.
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  3

  Mix at medium speed 5-6 minutes. (As it mixes, if any sticks to the sides, simply spritz it with a bottle filled with water until it's incorporated.)
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  4

  As it thickens up, turn mixer up to high for 3-4 more minutes until it's stiff and fluffy like meringue.
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  5

  EXTRA NOTES ABOUT THIS RECIPE: -Royal icing and oil are NOT friends. make sure all of your utensils are oil free, including your bowls. wash them well in hot water, and give them a rub with lemon juice or vinegar before using them. -Royal icing keeps for a long time. MANY leave it covered on the counter for up to a month with no problem. Or you can refrigerate it. -If you need to refresh it, you can fluff it up again with the mixer, and it will be like new. -If you are expecting humidity, add a little less meringue powder, and a little cream of tartar. Cream of tartar is a stabilizer and helps when it’s humid. It seems to work. -It’s also alright to add a little bit of corn syrup to your icing if you want it to be a bit shinier.
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  6

  To see how to color your icing to prepare it for use, go to the recipe link in the comments "How to: Prepare & Color Royal Icing for Decorating", or go to http://www.sweetsugarbelle.com/blog/2011/03/coloring-and-preparing-royal-icing/
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