Royal Icing

Ingredients

Makes 2 cups of icing.

4 cups powdered sugar

3 tablespoons meringue powder

1/2 teaspoon salt

2 teaspoon clear vanilla extract

5-6 tablespoons water

Instructions

1. In a mixer fitted with a paddle attachment, add all of the ingredients and mix on a low speed until combined. Adjust the water if the mixture is too thick.

2. Increase the speed to medium-high and continue beating until icing becomes fluffy and white.

3. Scrape the sides of the bowl with a spatula and continue beating until icing is smooth and evenly mixed.

4. Cover immediately with plastic wrap and a damp towel to prevent the icing from drying and crusting too quickly.

5. To thin, add 1 tsp of water at a time until the icing is a “flood” consistency.

6. To color, measure out an amount from the bowl to a smaller bowl and color using food gel.

7. Add to piping bags fitted with tips or by using tipless piping bags and decorate with my perfect sugar cookie recipe! Icing can take anywhere from 8 hours to overnight to dry completely.

American Buttercream

Makes 6 cups of buttercream.

Ingredients

4 sticks (2 cups) salted butter, room temp

7 cups powdered sugar, sifted

2 teaspoons vanilla extract

1 teaspoon almond extract (optional)

Instructions

1. Beat butter using a paddle attachment on a medium-low speed until lighter in color.

2. Add 4 cups of powdered sugar and extracts and mix on a low speed until combined.

3. Clean the sides of the bowl with a spatula and add the remaining powdered sugar.

4. Mix on a low speed until sugar is incorporated and then increase speed to medium-high until fluffy and smooth - about 2 minutes.

5. Color using gel food coloring and decorate!

6. Buttercream can be stored in the freezer for up to a month in an airtight container. May require more whipping to get back to best consistency.