This is a smooth, hard-drying icing that is perfect for making decorations. It is also useful as a “cement” to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.
4 cups (about 1 lb.) confectioners’ sugar
6 tablespoons warm water
About 3 cups of icing.
Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
NOTE: Keep all utensils completely grease-free for proper icing consistency.
* For stiffer icing, use 1 tablespoon less water.
**When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency. This does not keep well so it is best to make it and use. Keep bowl covered with a damp paper towel while using to keep from drying out.