Royal icing dries hard and you will be able to stack your cookies. It’s not as hard as you may think and after a few times it will get easier.
Antonia’s 74 Royal Icing is what I always use. You can google the exact recipe. This is a modification I got from the BearfootBaker.com. There are great pictures there if you are a visual person. Sorry I did not add my own pictures to this. Maybe that is something I should do since I have the opportunity EVERY week.
4 Cups of Confectioners’ Sugar – you can use a 2 lb bag.
¾ cup of water
2 teaspoons of vanilla extract ( I also like to use lemon extract for a yummy flavor)
1 teaspoon of Cream of Tartar
4 Tablespoons of Meringue Powder – (I changed this from 5 T. You can try out and see what you like. I don’t like rock hard icing.)
Put 4 Cups of powdered sugar into your mixing bowl. Add the extract to the water. Next add the cream of tatar and the meringue and wisk until it looks frothy. Next add this mixture to the confectioners sugar. I use the paddle attachment. I let it mix for about 6 minutes on medium speed.
I then like to put my icing into small tupperware until I will add color and use. You can put saran wrap on top of the icing before you put the lid on. Any air to the icing will start to harden. I use a small spray water bottle when I want to use the icing and spray to get it all moist again. Using a spray bottle is a great way to add water to your icing if you need it to be thiner. A little water goes a long way.