Royal Icing

Royal Icing can be used it so many ways! It's SUPER easy to make, and (when made with meringue powder instead of egg whites) it is perfectly safe to consume. While light on flavor it packs a pretty big decorating punch, and certainly doesn't taste bad. I use it on cakes and cookies alike.

There are only three ingredients in Royal Icing

Royal Icing:
1 pound Confectioners sugar
5 Tbsp. Meringue powder (you can find this in the cake decorating section at Wal-Mart, Meijer, Jo-Ann's...)
Water

The less water you use, the thicker your icing will be. I start with about 1/4 cup and increase it 1 tsp at a time until I get it to where I want it. Coloring can be added, just keep in mind that the liquid stuff will act like more water and make your icing runnier. Sift together your sugar and meringue powder, and then whisk or mix with electric mixer while slowly adding the water.

Use a thick (less water) icing with an icing bag and decorating tips to make roses, leaves, shells, and designs:

... as well as to make the "frame" (border) of the "Frame and Flood" technique pictured here:

To make this style cookie, use the thicker frame, and allow it time to set. (Shown as the outlines and designs on the snowflakes and the very outer edge of the clocks) Then water down the remaining icing and pour it into the frame with a spoon, flooding the enclosed area. (Shown with the blue icing on the snowflakes, and the entire center area of the clocks).

Once you've done this you can use the icing to make additional designs (like the faces of the clocks) or you can actually PAINT them with food coloring on cleaned (used-for-food-only) paintbrushes, as shown here: