only 6 more days intill x mass eve! 
and i still have so many cookies to bake
if any one knows a good way to make iceing that it will hardin well please let me know! thanx
i need to learn how to us my photo bucket.
i have so many pic i want to be on sg
later
and i still have so many cookies to bake
if any one knows a good way to make iceing that it will hardin well please let me know! thanx
i need to learn how to us my photo bucket.
i have so many pic i want to be on sg
later
xxx
Royal Icing
Royal icing is thick, fluffy, and hard-drying, ideal for piping decorations onto cookies, or using as mortar in a ginger bread house. Meringue powder is available at cake decorating stores, or via mail order. For food coloring, we recommend gel or paste colors because theyre so strong you only need to use a drop or two for brilliantly vibrant colors.
Yield: a generous 3 cups fluffy icing
cup (1 ounce) meringue powder
teaspoon salt
3 to 4 cups (12 to 16 ounces) confectioners sugar
1 teaspoon vanilla extract
to 1 cup (6 to 8 ounces) cool water
Food coloring (optional)
In a medium-sized mixing bowl, whisk together the meringue powder, salt, and confectioners sugar. Add the vanilla and cup cool water and stir, or beat on slow speed. The mixture will seem hard and lumpy, but the sugar will dissolve after 4 to 5 minutes and everything will smooth out.
Once the mixture is smooth, gradually increase the mixer speed to high, taking several minutes for the transition. Beat at high speed until the icing is fluffy. Add food coloring as desired. Keep the icing covered with plastic wrap or a damp cloth to prevent it from drying out, if you wont be using it right away, or if youre tackling an extra-long project.
Nutrition information per serving (a generous 4 teaspoons, 14g): 37 cal, 9g sugar, 16mg sodium, 3mg potassium.