Royal Icing for Iced Sugar Cookies with Lemon Zest
Use this recipe to decorate our Iced Sugar Cookies.
- Yield: Makes about 2 1/2 cups
- 5 tablespoons meringue powder
- 1 pound (4 cups) confectioners' sugar, plus more if needed
- Scant 1/4 cup water, plus more if needed
With an electric mixer on low speed, beat confectioners' sugar, meringue powder, and the water until smooth, about 7 minutes. If icing is too thick, add more water, 1 teaspoon at a time; if too thin, beat icing 2 to 3 minutes more, or add more sugar, 1 tablespoon at a time. Use immediately, or store in an airtight container at room temperature up to overnight; stir until smooth again before using.