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Royal Icing

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It’s a solid icing to use on cookies. It’s slightly glossy and looks great. I hate using raw eggs, because of salmonella possibilities,but egg replacers work just as well.

Ingredients

  • 4 Cups icing sugar sifted
  • 3 Tbsp Meringue Powder Michael's has it.
  • 9-10 Tbsp Milk Warm

Instructions

  • Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1 – 2 minutes.
  • When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, beat in more water 1 tablespoon at a time.
  • The longer you beat the royal icing, the thicker it becomes. If your royal icing is too thin, just keep beating it to introduce more air OR you can add more icing sugar.

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