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Explore Creator Insights & Detailed Media Analysis for Royal Icing Recipe Mixing Tips Enough Royal Icing For , Depending On Size Of Cookie Ingredients • 1 Pound (454 G, Or About 4 Cups) 10X Powdered Sugar • 1/3 Cup (80 Ml) Warm Water, Plus Several • ¼ Cup Meringue Powder • 1 Teaspoon Flavor Extract Or Emulsion (Anne Uses Vanilla) Tablespoons For Making Icing Consistencies Note: Recipe Can Easily Be Doubled In A 5 Quart Stand Mixer. Preparation 1. Pour Warm Water Into A Stand Mixer Fitted With A Paddle Attachment And Add Meringue Powder. The Warm Water Will Help Dissolve The Meringue Powder. 2. Mix On Medium Speed For A Minute Or So Until Fluffy And Foamy. Scrape Sides Of The Mixing Bowl If Necessary. 3. Add Flavoring And Mix Until Incorporated. You May Wish To Use Clear Vanilla For An Extra White Base Icing. Lemon And/Or Almond Are Also Popular Icing Flavors. 4. With Mixer On Low, Slowly Add Powdered Sugar To Avoid A Powdery Explosion. Putting A Kitchen Towel Over The Mixer Also Helps To Contain Sugar Spills And Poofs. 5. Once All The Sugar Is Added, Increase The Speed To Medium Low. The Amount Of Mixing Time Can Vary From 4 7 Minutes Depending On The Humidity. Beat Icing Until It Changes From The Ivory Color To A White. After A Few Minutes Of Mixing, You’ll Notice The Icing Will Become Stiff And It Increases In Size. After 4 7 Minutes, Pull The Paddle Out. If A Soft (Or Stiff) Peak Forms Your Icing Is Ready. Color As Desired. Store In Containers With An Airtight Lid. To Make Flood Consistency, Slowly Add Water 1 Teaspoon At A Time, Until Icing Thins To Desired Consistency. Run Your Spatula Or Knife Through The Icing. Count How Long It Takes The Line To Disappear. Most Of Anne's Flood Falls Between 5 10 Seconds. Err On The Thick Side To Avoid A Watery Icing. →