Sugarbelle's Royal Icing
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- 2 lb
- (1 bag) powdered sugar
- 1/3 c
- plus 1 tablespoon meringue powder
- 3/4 c
- warm water (approximately)
- 1-2 Tbsp
- oil-free extract or flavoring
2Add 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.
5EXTRA 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.
6To 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 sweetsugarbelle.com/...g-royal-icing