Royal Icing

Ingredients

• (This will cover 2-3 dozen 3.5 inch cookies in 2 colors; I usually double this recipe.)
• 4 TBSP meringue powder
• scant 1/2 c. water
• 1 lb. powdered sugar
• 1/2 - 1 tsp light corn syrup
• few drops clear extract (optional)

Directions

1. Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy.
2. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
3. Add in the corn syrup and extract if desired.
4. Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks for.
5. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.
6. Cover with plastic wrap touching the icing or divide and color using gel paste food colorings.