All the cookies you see on the KCI web pages are decorated with royal icing.  Royal icing
tastes great and dries hard so you can stack and/or freeze your cookies after you decorate
them -- a GREAT time saver for all of us busy cookie people.  Royal icing is very forgiving.
Experiment with consistency.  Remember that when you add the color it is easier to put it in
than to take it out!  

I get tons of emails every month from people asking me for royal icing recipes.  Here are
three recipes -- try each and decide which you prefer..  The first one is the royal icing recipe
from Sugarbaker's Cookie Cutter Cookbook.  They are of course, the standard.  The second 
one is from Toba Garrett's book, Creative Cookies.  She calls her recipe Glace' Icing and says
it dries to a perfect sheen. From looking at the pictures in her book, her cookies sure are pretty! 
Finally, there is my recipe.  I can't follow exact recipes for royal icing because sometimes 6 T.
of water isn't enough and sometimes it is.  Royal icing is pretty forgiving, too thin?  add sugar. 
Too thick?  Add water.  Simple stuff.

Royal Icing from Sugarbaker's

Makes 3 cups of base consistency icing

3 3/4 cups sifted confectioners' sugar
3 T meringue powder
6 T warm water

Beat 4 to 5 minutes
By hand, stir in optional flavorings and desired tints.

They say to add 8 T of warm water if you want flow consistency

Toba Garrett's Glace' Icing

1 lb. confectioners' sugar
3/8 cup milk
3/8 cup light corn syrup
flavoring as desired

In a mixing bowl, mix the sugar and milk first.  Add corn syrup just until combined.  
Divide to flavor and add color.

Lesley's Royal Icing

1 bag confectioners' sugar
4 T. meringue powder (actually, I just dump some in but that sounds about right)
2 t. flavoring (usually almond)
warm water

Put confectioners' sugar and meringue powder in mixing bowl.  Start beater and mix slowly
for a few seconds.  With mixer running, add 3 to 4 T warm water.  Add flavoring.  Continue
mixing and adding water a little at a time until you get the consistency you want.  Divide and color!

Remember that royal icing only takes a long time to dry after you put it on a cookie.  
Until then, it turns to concrete in seconds.  Keep your containers covered until you are 
ready to use it.  The cookies you see a on Kitchen Collectables' web pages were all 
decorated with Royal Icing.  Royal Icing has several advantages over buttercream:: no 
fat, the icing won't separate, the icing hardens so cookies can be stacked, and you can 
freeze cookies iced with Royal Icing!   To learn the basics of decorating with 
Royal Icing,  CLICK HERE  
If you want tips on making black icing, CLICK HERE.

Find tons more recipes and tips on our Recipes Page.