Royal Icing

4 T.  meringue powder (available at many supermarkets and in most craft stores)
1/2 cup water
7-8 cups confectioner’s sugar (may need more or less, see the consistency advice above)
1 tsp vanilla extract
2 T. Crisco
2 T. light corn syrup

1.  Whip the meringue powder and water on high speed for a long time, several minutes, until it’s fluffy and peaks form (use an electric hand beater or the wire whisk of your standing mixer).

2.  Gradually add the rest of the ingredients to desired consistency. Store at room temperature in a sealed container for up to a month.

 

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