Super Simple Recipe - Royal Icing

Red and I made a TON of these Oh-So Yummy cookies yesterday in my very first attempt at using royal icing and a heart shaped cookie cutter.

I actually had so much {fun} making these cookies and using the royal icing that as I made them, I secretly dreamed of myself doing it for a living...baking tasty cookies with cute little royal icing decorations.

But, then I saw a 500 lbs. version of myself with royal icing evidence around my mouth and cookie crumbs dusting the front of my shirt and my dream suddenly turned into a nightmare. Ahhhhh!

I have that same dream when I bake and decorate {sweet little cupcakes}. And yes, we baked some of those too! Sometimes I get behind and can't show all of our creations. It's coming, I promise!

What I like best about royal icing is that it hardens, making it easy to keep their {pretty} decorations.

Royal Icing

3 egg whites
5 cups confectioners sugar
icing color (according to color you prefer)
water (approximately 1 tbs.)

• add egg whites to mixing bowl.
• mix on low for 2 minutes.
• slowly add the sugar, one cup at a time, and blend on medium high for 2 minutes.
• add icing color and continue to blend for another 3-5 minutes.
• add to a piping bag.

I piped along the edge of the cookies to make a border, then added approximately 1 tbs. of water to thin out the icing and then filled in the rest. The more water you add the thinner the icing is, making for filling in easier. A thicker icing is great for outlining. Once you are finished you can either leave it like it is and let it harden or add sprinkles like I did before it hardens.

They're almost gone! I better hurry!