There is one thing every cookier needs in their arsenal… a favorite royal icing recipe. The royal icing recipe that I’m sharing with you today is my favorite because it is not only yummy (of course!) but it is the perfect texture. There is a not-so-secret ingredient that allows the icing to harden enough for stacking and shipping while remaining soft on the inside. No more biting into a beautifully decorated cookie and cringing because the icing is rock hard!
Begin by using a whisk to mix 5 tablespoons of meringue powder and 3/4 teaspoon of cream of tartar with 3/4 cup of warm water. Mix it for about 30 seconds, making sure that you get rid of all lumps.
If you are not familiar with meringue powder, it is used in royal icing as a substitute for raw eggs whites. Look, Mom, no Salmonella! It also helps to stabilize the icing and give it a nice texture. You can find it at your local craft store in the baking section or online. I started out using Wilton brand meringue powder, but have found that I prefer the taste of CK.
Now, get ready for a vicious arm workout! In a separate large bowl, sift two pounds of powdered sugar. I always make a mess doing this, so if you figure out how to do this without getting sugar everywhere, you’re a superstar in my eyes! Pssst… I heard an unconfirmed rumor that you can skip the sifting as long as you’re not doing piping with a really small tip.