Royal Icing Flowers

Step 1

In the bowl of your stand mixer with the whisk attachment, combine the powdered sugar and meringue powder. Mix on low for 30 seconds.

Step 2

Add 6 Tbsp of the water to the sugar and mix on low until it becomes clumpy and all the sugar is wet.

Step 3

1/2 a Tbsp at a time, add water until the mixture becomes smooth. GO SLOW and be sure not to add too much water. You want a stiff frosting. I added about 2 Tbsp more water at this point, but depending on the temperature and humidity of where you're at, you may need less or more water.

Step 4

Beat on high for 7 minutes. Lift the whisk out, scrape the sides of the bowl and test the texture and consistency of the royal icing. You want a thick icing - but not so thick that you can't push it through a piping bag & tip. Add 1/2 Tbsp of water if necessary to loosen it up.

Step 5

Beat on high for 2 more minutes.

Step 6

Separate icing into the # of bowls you are coloring. For example, if you are making pink and purple flowers, you'll need three bowls of icing. Two for the flowers and one for the center dots in yellow.

Step 7

Using a toothpick, add a very small dollop of gel coloring into each bowl and mix in with a spoon until uniform in color.