Royal Icing
Years ago, I purchased a Martha Stewart magazine. Around Christmas time, they had an article discussing frosted cut out sugar cookies. The magazine included photos of how to frost using royal icing. While I feel like this is a very popular method today (2020), this did not seem to be common at the time of this article (probably around 1997). Below is a recipe to make the royal icing. 1 box confectioners' sugar (1 pound) 5 tablespoons meringue powder, or 2 large egg whites 2 t. water In the bowl of an electric mixer mix sugar, water and meringue powder (or egg whites) on a low speed for about 10 minutes. Add food coloring to achieve the desired color. There are a few techniques when frosting with royal icing. Each technique requires a different consistency of the icing. You begin the process with outlining the area you want covered with the color. This will require a slightly thicker consistency. Next you will "flood" the area using a t...