Cookie Decorating Icing
This is the Royal Icing recipe from The Graceful Baker. I love it and don’t see making any changes.
135g lemon juice
45g meringue powder
970g powdered sugar (2 pounds powdered sugar)
In a bowl of a stand mixer add the juice and meringue powder. Mix until a foam forms. Scrape down the sides.
Add the powdered sugar and mix on low until it is incorporated. Scrape down the sides.
Mix on medium speed for 2 minutes.
Be careful not to over mix, which may cause the icing to crumble.
If you color your icing do it minimally 1 hour ahead of time as it darkens.
Store covered on the counter overnight. Store refrigerated for up to one week.
I love eggs. I love to cook them and eat them and I love to be social while cooking them…