Beat all ingredients together until icing forms peaks. 10-12 minutes at high speed with a hand-held mixer (7-10 minutes at low speed with a stand mixer,).
Notes
Keep all utensils completely grease-free for proper icing consistency.Use 1 Tbsp. less water when using a Stand Mixer OR for Stiff Icing: Store Royal Icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip until it’s back to the correct consistency.Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as Meringue Powder.Shared by Pat Tucci - December 11, 2019