PERFECT ROYAL ICING

CRAFTSY Stephanie

Wilton icing recipe: 
Powdered sugar - sift
Meringue powder

Whisk together

Add vanilla.

Add water 1 T at a time in mixer. (Don't add too much!)

Use a spatula to make sure the dry bits are incorporated.

Once wet but thick, whip for 4 minutes on high.

Should look dry and stiff when finished.

Use a spray bottle to water down your icing.

5 consistencies

1. Stiff outline - lettering and outlines - can flatten with spoon, but stiff (doesn't relax)

2. Loose outline- outline of cookies

3. Stiff flooding - small areas - relaxes slightly from peak

4. Medium flooding - navigates around the small shapes done with stiff icing - useful for speed

5. Smooth flooding - 
Adjusting consistencies