Classic Royal Icing
2 Tbs powdered egg whites OR meringue powder plus 6 Tbs. warm water
OR 3 large egg whites
16 oz. (4 cups) confectioners’ sugar
Food coloring (optional)
1 tsp Almond, lemon or vanilla flavoring (Note, vanilla will darken the icing a bit)
If using the powdered egg whites or meringue powder and warm water, combine them in the bowl of a stand mixer or in a large mixing bowl. Let stand, whisking frequently, until the powder is dissolved, about 5 minutes. If using fresh egg whites, just put them in the bowl.
With the whisk attachment on a stand mixer or with a hand mixer, begin mixing on medium speed until frothy. Add the confectioners’ sugar and continue beating until blended. Increase the speed to high and beat until the mixture is thick and shiny, about 3 minutes for fresh eggs and 5 minutes for powdered. Stir in food coloring (if using). Put a damp paper towel directly on the icing to keep a skin from forming. If not using within 2 hours, cover the bowl with plastic and refrigerate.
For Dipping cookies portion out the desired amount in small bowl and then add a few drops of warm water until desired consistency.