Royal Icing
 
Makes 2½ cups
Ingredients
  • 3¾ cups (450 grams) confectioners’ sugar
  • 2½ tablespoons (25 grams) meringue powder
  • 6 tablespoons (90 grams) warm water (105°F/41°C to 110°F/43°C)
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar and meringue powder at low speed until combined. With mixer on low speed, add 6 tablespoons (90 grams) warm water in a slow, steady stream, beating until fluid, about 1 minute. Increase mixer speed to medium, and beat until stiff, 4 to 5 minutes. Refrigerate in an airtight container for up to 5 days.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/iced-gingerbread-cutout-cookies/