3 tablespoons meringue powder
1/3 cup warm water
1 16-ounce package powdered sugar, sifted (4-1/2 cups)
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
Paste food coloring
In large bowl combine meringue powder and water; add powdered sugar, vanilla, and cream of tartar. Beat with an electric mixer on low speed until combined; beat on high speed for 7 to 10 minutes or until very stiff.
Divide icing, and tint with paste food coloring as desired. Place in pastry bags that are fitted with decorating tips. Pipe icing onto cookies, cakes or gingerbread houses.
When not using icing, keep it covered with clear plastic wrap to prevent it from drying out. Thin icing with water to use as a glaze.
Makes 3 cups royal icing.
Make-Ahead Tip: Cover icing with a damp cloth or white paper towel; cover tightly with plastic wrap or foil. Store in the refrigerator for up to 24 hours.
Date: November 12, 2002