Simple Royal Icing for Gingerbread Cookies

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Ingredients:

  • 4 cups powdered sugar (sifted)
  • 3 tablespoons meringue powder (or 2 large egg whites, if preferred)
  • 6-8 tablespoons water
  • 1/2 teaspoon vanilla extract (optional)

Instructions:

1. Mix the Base:

  1. In a large mixing bowl, combine the powdered sugar and meringue powder.
  2. Add 6 tablespoons of water and mix on low speed with a hand or stand mixer until combined.

2. Adjust Consistency:

  1. Increase the speed to medium-high and beat until the icing forms stiff peaks (about 5-7 minutes). If the icing is too thick, add water 1 teaspoon at a time until it reaches the desired piping consistency.

3. Flavor and Color:

  1. Stir in the vanilla extract if using. Add gel food coloring as desired, mixing well to distribute the color evenly.

4. Store and Pipe:

  1. Transfer the icing to a piping bag fitted with a small round or fine tip for detailed work.
  2. If not using immediately, cover the bowl with a damp towel or plastic wrap to prevent it from drying out.
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