Stiff Royal Icing

Stiff Royal Icing

Stiff Royal Icing
Instead of using raw egg whites, this royal icing recipe uses meringue powder. It is white and shiny and works well for decorating cookies or putting together the pieces of a gingerbread house.

Combine the two portions of meringue powder.

1 cup warm water, cream of tartar, and sugar are combined in a big bowl with a low speed electric mixer.

Increase mixer speed to medium and scrape down the sides of the bowl.

Beat for 6 to 8 minutes, or until fluffy and shiny.

If frosting is too stiff, add 2 tablespoons of warm water or more water as needed.

Until required, keep frosting covered with a damp towel.

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