Royal Icing/ Decorator's Icing

Updated at: Mon, 11 Dec 2023 19:48:16 GMT

Step 1

Using electric mixer with blade attachment and very clean bowl, beat powdered sugar, meringue powder and water until blended and very stiff, scraping the sides of the bowl if needed, about 5 min. Press plastic wrap directly onto the surface to keep from drying out. May be kept refrigerated up to 2wks.

Step 2

For outlining: thin out half the icing with a few drops of water until it looks like honey. Pipe onto the cookie with a small tip and let set.

Step 3

For filling in: thin out remaining icing with water to look like thin batter and transfer to piping bag. Flood outlined cookies then quickly drag to the edges with a toothpick. Let sit slightly before adding sanding sugar or nonpareils.

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