Royal Icing

• 2 Ibs powdered sugar (I never sift, but you may want to)

• I usually use Domino's brand, but most any will work

• 1/2 cup + 2-4 TBSP lemon juice - note you can NOT use fresh lemon juice

• 45 grams meringue powder (5 tbsp) - I buy Wilton brand

INSTRUCTIONS

1. Using a paddle attachment (or whisk if you prefer), beat meringue powder and 1/2 cup of Lemon Juice.

2 TBSP lemon juice on medium high until foam forms (approx. 1-2 minutes). Scrape down the sides at least once.

2. Add in the powdered sugar + mix on low speed until incorporated. Scrape down sides.

3. Mix on medium speed for 2-4 minutes until a fluffy icing forms at either a stiff or medium peak, depending on your needs (depending on your environment and desired consistency, you may need to add some or all of the additional 2 TBSP lemon juice).

Be careful not to over mix, as that can cause air bubbles or ruin the icing (it will crumble when dry). Watch the mixer carefully in this last stage as the mixing time can vary greatly. I always recommend setting a timer once you have added all of the ingredients to the bowl to avoid over-mixing (once you reach 5 minutes+ you risk over-mixing).

This recipe makes about 35-37 ounces of icing. A standard 3.5" cookie typically requires 1-1.25 ounces icing/cookie. Of course this depends on the design! I like to budget 1.5 ounces icing/cookie just to be safe. So this recipe makes enough icing for 24 (2 dozen) cookies.