Royal Icing Recipe

No Fail Royal icing!

Intructions

• 1/4 - 1 tsp butter flavoring (depending on brand) I like LorAnn. You may question if this step is worth it - but it is!
• 1 tsp vanilla I love Genie's Dream Clearly Not Vanilla, it has great flavor and no color (so it won't tint your icing).
• 2 tbsp fresh lemon juice In real life I never measure this. I just use the juice of whatever lemon(s) I used in making my cookies. This is optional, but the lemon really cuts the sweetness of the icing nicely.

Interections

1. Continue to mix for about 3 minutes on high - your icing will start to turn white and have a fluffy look. But do NOT over mix. Over mixing can cause the icing to collapse. This will yield a VERY stiff icing. If you feel it is too stiff even to start with, add small amounts of water.
2. But it is best to start with very stiff icing for a few reasons. If you are going to store it at all before using, the less water, the less it separates. When you color your icing, this adds liquid, so you may regret adding too much water to start with. Add your color, and then your water to bring it to the consistency you want. For more about icing consistency check out Sugarbelle's blog. Tons of great info! 

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