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Royal Icing Recipe for Gingerbread House and Cookies
Royal icing is a fat-free icing used to decorate cookies or hold together gingerbread houses. For it to whip properly, your bowl and paddle attachment need to be grease-free. Be sure to wash them before you make the icing.
And royal icing dries out really fast. Keep the bowl of icing covered with a damp (not wet) paper towel to prevent a sugary crust from forming on the icing.
3 tablespoons Meringue Powder
4 cups (about 1 lb.) confectioners' sugar
6 tablespoons warm water
1. In bowl of stand mixer, whisk together meringue powder and confectioners' sugar. Add water. Beat, using flat paddle attachment, until icing is stiff, about seven minutes. Icing should be stiff and shiny. Cover bowl of icing with a damp (not wet) paper towel to prevent a sugary crust from forming on the icing.
2. Use as desired.
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