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Royal Icing II
September 22, 2010

I love this icing for decorative piping on my gingerbread and sugar cookies. Add some vanilla - I used regular (not clear) and my icing was perfectly white. I separate the batch in two - use the icing as is to pipe the borders. Then I add some water to the 2nd batch to loosen it up enough to flow and cover surface of the cookie (usually about 2-3 additional TBS of water). You want a consistency like thick cake batter. Decorate quickly with sprinkles, sugars, etc and let dry. Really pretty cookies. Icing is easily tinted too. I took one star off because the instructions are a bit vague. Sift together meringue powder and confect. sugar. Start with half the mixture and half the water. Whip on low to incorporate - adding the rest of the dry and water gradually. Then whip on medium to med-high til shiny and glossy and peaks form. Bowl may need to be scraped down once or twice. Good solid recipe!

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