Royal Icing (For Sugar Cookies) Recipe

Ingredients:

• 2 pounds powdered sugar
• 1/2 teaspoon cream of tartar
• 5 ounces pasteurized egg whites (from about 5 eggs)
• Assorted gel-based food coloring

Directions:

1. To the bowl of a stand mixer fitted with a whisk attachment, add confectioners' sugar and cream of tartar. With the mixer on low, slowly add egg whites, scraping down sides once or twice until whites are incorporated. Increase speed to medium-high and whisk until icing is stiff, white, and fluffy, about 3 minutes.
2. Divide icing into as many bowls as colors you plan on using. Stir in gel coloring to each bowl or leave white.
3. Add enough water (see quantities below) to thin icing to consistency needed, depending on use. If icing becomes too thin, sift in enough confectioners' sugar until desired consistency is achieved.
4. Transfer icing to disposable piping bags fitted with a 1/8-inch tip. If not using right away, cover tips with damp paper towels to prevent tips from developing a crust.
5. Water quantities needed for thinning 1 cup of icing:
6. andbull; Outlining: 1/2 to 3/4 teaspoon water; icing will flow back into itself after 20 seconds
7. andbull; Piped decorations: 1 1/2 to 2 teaspoons water; icing will flow back into itself after 15 seconds
8. andbull; Flooding: 2 to 3 teaspoons water, icing will flow back into itself after 10 seconds