Icing

After much trial and error, I've finally found a royal icing recipe that dries hard but doesn't break your teeth when you bite into a cookie. Here's my recipe:

2 lb bag of powdered sugar
3/4 tsp of cream of tartar
5 Tbs of meringue powder
2/3 cup of warm water
1 tsp of vanilla
1 Tbs of glycerine (you can buy this at a craft store or online - make sure it's food grade)
1/4 cup of light corn syrup
A few drops of white food coloring (if you want white icing or your colors to not bleed)

Add the powdered sugar to the bowl of your Kitchen Aid. Then, in a measuring cup, whisk together the dry meringue powder and cream of tartar to get out any lumps. Add the water to the meringue powder mixture and mix with a small whisk. Pour this mixture into the powdered sugar and mix with a spatula. Once the sugar is all mixed, turn the mixer on low and while mixing add the vanilla, glycerine, and corn syrup one at a time. Add the white food coloring and mix until fully incorporated. When everything is added, crank up the mixer to a level 6 or 8 and let beat until the icing peaks and you can dip a spatula in it, pulling out icing peaks that stand on their own (see my picture above). This is your piping icing for outlining and detail work. Separate the icing into containers based on how many different colors you want. To make your flood icing, add water (a teaspoon at a time to) until it has the consistency of glue.

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