Royal Icing

Ingredients

• 6 oz. warm water
• 1 tsp. cream of tartar
• 5 tbsp. Wilton meringue powder
• 9 c. (2.25 lbs) sifted powdered sugar

Instructions

1. Mix on low in stand mixer for 7 to 10 minutes.
Use this consistency to outline cookies using tip 3.
- Add 1 TBSP of water at a time to thin icing for flooding inside the outlines.
- Icing ribbon should disappear within 10 – 20 seconds.
- Use a toothpick to pop bubbles – shake the cookie or tap on counter to even out icing.
2. Let dry 1- 2 hours before adding details with thickened icing.