Use for gingerbread cookies – iced. Start with about 4 tablespoons of water – 9 was too thin. A Wilton reusable icing bag with a very small opening worked best for fine lines.
4 cups (480 g) icing sugar, sifted, more as needed
3 tablespoons of meringue powder (NOT egg white powder)
5 – 9 tablespoons of room-temperature water, plus more as needed
1 teaspoon pure vanilla extract or 1/2 teaspoon of your favorite flavoured extract (lemon, coconut, peppermint (optional)
Gel food coloring (optional)
- Place sifted icing sugar and meringue powder in a large bowl, either handheld or stand mixer and mix together.
- Add 4 tablespoons of water to start, adding the rest slowly until you have the right consistency. Visit the royal icing recipe for complete details.
Source: My Favorite Royal Icing, Sally’s Baking Addiction