SweetAmbs Royal Icing

Yields enough icing to decorate about 4 dozen 3-inch cookies. This recipe
can be halved.

Ingredients:
7½ cups (910 grams) confectioners’ sugar
½ cup plus 2 tablespoons (104 grams) meringue powder
¾ cups (177 mL) water, room temperature, plus more for thinning
¼ teaspoon (1 gram) salt
2 teaspoons (10 mL) vanilla extract

1. In stand mixer fitted with the paddle attachment, beat the confectioners’
sugar, meringue powder, and salt on low speed until combined.
2. Still on low speed, add the water, 1/4 cup at a time, to the dry ingredients,
but don’t add it all at once depending on the weather, you might not need
the full 3/4 cup. Hold back about 1/4 cup at first, then add more water if
the mixture is dry and crumbly. Add the vanilla extract and mix on low
speed until combined. Once all of the dry ingredients are moistened, turn
the mixer off and scrape the bowl.
3. Continue to mix the icing on low speed until the icing is light in color and
holds a stiff peak, 3 to 5 minutes. It’s very important that you don’t over-
mix the icing.
4. Use this stiff consistency icing as-is, or add more water to create flood or
medium consistency icing. To save the icing for later, transfer it to a
container, cover with a layer of plastic film touching the surface, and cover
securely with a lid. Refrigerate for up to 10 days. Mix the icing well by hand
when you’re ready to use it.