Like most cookie decorators, I started out with a tried a true royal icing recipe I found on the internet. I went through about four bags of powdered sugar before I got it right. Even then it was hit or miss for a while and I always had to be sure to keep extra powdered sugar around to start over with because once you ruin royal icing, there’s no going back. Now that I’ve been doing this for a while, the recipe I use is one that has been modified to suit my needs and as I’ll explain later, my climate.
Here’s what you’ll need: