Recipe by Kelly Hong; Food styling and photos by Kelly Hong © 2008 Sarah Phillips CraftyBaking.com
Kelly Says: "I like to use royal icing on sugar cookies, especially with Sarah's Creative Cut-out Sugar Cookies, mostly because the icing dries nice and hard (for stacking purposes) and it is so easy to work with. There are MANY recipes out there for royal icing. I have found that this one works the best for me. I choose to use meringue powder because it contains pasteurized egg whites, instead of raw egg whites, making this recipe safe to eat. My hubby and son LOVE iced cookies and are already dreaming of eating the results of my cookie decorating tutorials."
FROSTING, ICING, ETC RECIPE HELP
After the icing is mixed, you MUST keep it covered with plastic wrap so the surface does not harden. If it does, it will crystallize, causing the whole batch to be thrown out.
1 pound (about 4 to 4 1/2 cups) powdered sugar, sifted; sift after measuring
5 tablespoons meringue powder
Scant (a little less than) 1/2 cup water
1 teaspoon vanilla extract
1. In the bowl of a large stand mixer fitted with paddle attachment, combine all ingredients on low speed.
2. Mix until thick and stiff, about 5 minutes.
The icing can be stored at room temperature, well covered.