Royal Icing
 
Makes about 6 cups
Ingredients
  • 1 (2-pound) package (907 grams) confectioners’ sugar
  • 5 tablespoons (50 grams) meringue powder
  • ¾ cup (180 grams) warm water (105°F/41°C to 110°F/43°C)
  • 1 tablespoon (13 grams) vanilla extract
  • Gel food coloring (juniper green, kelly green, Christmas red, black, yellow)
  • Water, as needed
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar and meringue powder at low speed until combined. Slowly add ¾ cup (180 grams) warm water and vanilla, beating until fluid. Increase mixer speed to medium, and beat until stiff, about 5 minutes.
  2. Place 1 cup (180 grams) white icing in a piping bag fitted with a small round piping tip (Wilton No. 3). In a medium bowl, place another 1 cup (180 grams) white icing. Slowly add green food colorings until desired color is reached. Add water, 1 teaspoon (5 grams) at a time, until flood consistency is reached (about 3 teaspoons [15 grams] total). Place green icing in a small piping bottle fitted with a small round tip (Wilton No. 4). In another medium bowl, place another 1 cup (180 grams) white icing. Slowly add red food coloring until desired color is reached. (Adding a touch of black and yellow will keep it from going pink.) Place in a piping bag fitted with a small round tip (Wilton No. 2), or trim end of bag to create a small opening. Place remaining white icing in a large bowl. Add water, 1 tablespoon (15 grams) at a time, until fluid (5 to 7 tablespoons [75 to 105 grams] total.) (It should ribbon when a whisk is pulled up out of icing.) Place in squeeze bottle with a small opening.
Recipe by Bake from Scratch at https://bakefromscratch.com/sugar-cookie-wreaths/