Royal Icing

Directions

1. 1
   Combine the confectioners' sugar, meringue powder and 3/4cup water in a large bowl.
2. 2
   Mix slowly with an electric mixer until stiff enough to form peaks; the icing should be pure white and thick, but not fluffy and bubbly.
3. 3
   If the frosting is over beaten, it will get aerated which makes it harder to work with.
4. 4
   If this happens, let the frosting sit to settle, and then use a rubber spatula to vigorously beat and smooth out the frosting.
5. 5
   Add up to 1 tablespoon food coloring and mix with a rubber spatula until the color is uniform.
6. 6
   Gels are best with royal icing.
7. 7
   You don't want to thin them with liquid colors.
8. 8
   Be careful of adding too much color, which reduces the sheen of the frosting and can break down the consistency of the frosting over a couple of days.
9. 9
   Store the icing at room temperature, covered, with plastic wrap on the surface.