Royal Icing 
icing sugar |
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of cream of tartar |
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pasteurized egg whites (30g. per egg) |
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fresh lemon juice or TT (optional) |
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water |
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gel food colouring |
Combine all ingredients, except for fresh lemon juice, into the Kitchen Aid Mixer and mix on low until a paste (to prevent sugar from flying out of the bowl).
Then turn to high and beat for a few minutes longer until the icing is a bright white. Add lemon juice if using or other flavouring.
Separate icing into smaller bowls if colouring. Add gel colour to get desired colour and then add a tsp. of water at a time to get desired consistency. Icing that is not being used should have plastic wrap placed on the top to seal and prevent a crusty edge from forming.
This recipe will more than cover 90 cookies, mixing several colours.