Royal Icing is easiest to make using a stand mixer as the mixture needs to be beat for 7-10 minutes. In the bowl of your stand mixer add the meringue powder, sifted powdered sugar, and the warm water. Using the low speed setting on the mixer, beat for 7-10 minutes or until icing begins to form stiff peaks.

This is the icing you will use for piping the outlines of your cookies or piping any details as you decorate.

Divide your icing into portions to color for your cookie decorating project.

I like to color my Royal Icing with a small amount of gel food coloring. Stir the icing until coloring is completely blended and you've reached the right depth of color.

Flood icing is a thinned Royal Icing. This is the icing that is spread over the majority of the cookie or used to fill large spaces between piped lines.

To make icing for flooding, place a small amount of colored royal icing into a bowl and add water ½ tsp to a time until the consistency is thin but not watery. To test the consistency of the icing, drizzle a small amount off the end of your spoon and watch how long it takes for the icing to be absorbed back into the incing in the bowl. It should blend back in within approximately 10 seconds.