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Royal Icing Flowers

Prep time 2 hrs
Dry time 8 hrs
Yield Makes 3 cups icing, about 70 flowers

Ingredients

  • 1 (16-ounce) package powdered sugar
  • 1/2 cup warm water
  • 3 tablespoons meringue powder

How to Make It

  1. Beat all ingredients at low speed with an electric mixer until blended. Beat at high speed 4 to 5 minutes or until stiff peaks form. (If icing is too stiff, add additional water, 1/2 teaspoon at a time, until desired consistency is reached.)

  2. Insert a coupler into a large decorating bag. Fit coupler with metal tip #104, and fill bag with icing. Pipe about 40 (1-inch) roses and 30 rosebuds, using a flower nail. Gently remove, and place on wax paper; let dry at least 8 hours. Store in an airtight container up to 1 month.

  3. Note: Keep extra icing covered tightly.