This versatile icing is an essential part of any decorator's repertoire. When thick and dense, it is good for piping; thinned with water, it is used for flooding. Always give it a good stir before putting the icing in a pastry bag.
- Yield: Makes 2 1/2 cups
Source: Martha Stewart Weddings, Fall 2001
- 1 pound confectioners' sugar
- 5 tablespoons meringue powder
- Scant 1/2 cup water
In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients on low speed. Mix until icing becomes fluffy yet dense, 7 to 8 minutes. Use immediately, or transfer to an airtight container, as royal icing hardens quickly when exposed to air. Stir well with a spatula before using. If tinting, add coloring just before using.