Colored Royal Icing Recipes

Steps:

• Beat egg whites in a clean, large bowl with mixer at high speed until foamy (use only grade A clean, uncracked eggs). Gradually add sugar and lemon extract. Beat at high speed until thickened.

Steps:

• Put sugar in a mixing bowl. With the mixer running, slowly add egg whites, allowing the sugar to absorb them. Add just enough egg whites to get a smooth consistency (you may not need all 6). If icing becomes too thick, thin with lemon juice.
• Divide the icing among several small bowls and tint with a small amount of paste or powdered food coloring. Mix well for an even color.
• Spread a thin layer of base icing on the cooled cookies, using a flat metal spatula. Allow to set uncovered for about 1 1/2 hours or overnight. Cover bowls of leftover icing with plastic wrap, making sure the wrap touches the icing. This prevents it from forming a crust and drying out.
• Decorate the cookies using pastry bags and small tips. Thicken the icing with a bit of confectioners' sugar before putting it in the pastry bags.

Steps:

• In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint with food coloring if desired. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., To decorate, place icing in a pastry bag. For border decorations and dots, use a #3 round pastry tip. For small detailed decorations, use a #1 or #2 round pastry tip.