Big Batch Royal Icing

Best icing for decorated cookies

Mary Del Santo

ingredients

3 pounds powdered sugar
4 heaping Tbsp. meringue powder or more
3/4 tsp clear vanilla
3/4 tsp butter flavoring
1/2 tsp almond flavoring or choose 1/4 tsp one of the following flavors instead: orange, lemon or mint extract

1
Put 2 pounds of sugar in your mixer bowl. Add the meringue powder. Thoroughly mix the two.
2
Add approximately 1/2 c. warm water or just enough that the frosting is fairly thin. Add the flavorings in the amounts shown or adjust them to your taste. Add the last pound of powdered sugar and enough water to make the frosting the consistency you want. Divide and color.
3
This icing hardens quickly so keep your containers covered until you are ready to use. Good “flow” consistency is about the thickness of chocolate syrup. Outline cookies and allow icing to dry hard before you add the finishing touches.

Source: Mary Del Santo