Beat meringue powder and water with hand beater until frothy. Add powdered sugar 2 cups at a time until desired consistency. Humidity plays a huge part in the achieving the right texture of royal icing, if you find it too stiff, then it out with a few drops of water, if too loose, add more sugar. You can store in an airtight container for two weeks in the refrigerator or two months in a deep freeze. Makes great piped decorations for cakes and cookies and dries hard.
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|Serving Size: 1 Serving (209g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.8mg||0 %|
|Potassium 2.4mg||0 %|
|Total Carbohydrate 119.5g||35 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 119.5g|
|Protein 0g||0 %|
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Calories per serving: 467
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