Royal icing using meringue powder
4 cups icing sugar (sifted)
3 tablespoon meringue powder
6 tablespoon water ( I added a few tablespoon more, coz it was still too thick)
optional – 2 tablespoon lemon or 2 teaspoon vanilla extract.
Combine all, beat on medium speed for 5 minutes. Once ready, cover or store in airtight container.
It is quite difficult to say exactly how many tablespoon of water you need coz the consistency depends on the weather or our kitchen temperature. To make the outline, the RI have to be a bit thick, this acts like a dam to hold the flood icing. For the flood icing (or flow icing) the consistency is similar to a heavy cream. It shouldn’t be too thin like water or too thick that it won’t flow to fill up the cookies. To make the flood icing, just add double the amount of water and test as you go.