Royal Icing is a stiff icing that is excellent  for display cakes, pre-made flowers, stringwork,
run sugar, and putting a gingerbread house together.  Not for icing  a cake that will be eaten. 
When working with royal icing, keep bowls, beaters, bags, tips, etc...  grease-free.  Grease
will break down royal icing.

Royal Icing Mix

Available in:
1 pound bag-  #77-101
10 pound bag- #77-110
Simply add 4 1/2 - 5 Tablespoons of water per pound of mix
and whip until fluffy.  If tiny balls form, add a bit of water.
Royal Icing needs to be whipped a long time; whip until fluffy
and will hold shape when piped.  Keep covered with a damp
towel.  Store in airtight, clean, greaseless container and rewhip
when ready to use.

Royal Icing Recipe

8 cups powdered sugar, sifted 
4 Tablespoons meringue powder  #76-1504 
1 Tablespoon gum arabic  #76-3503 
1/2 teaspoon cream of tarter 
2/3 cup water 
In small mixing bowl, combine water, meringue powder, and cream of tarter; beat until stiff
peaks form.  In separate bowl, combine powdered sugar and gum arabic; mix thoroughly,
then add to meringue.  Beat on low, then medium speed until stiff peaks form.   Royal Icing
needs to be whipped  a long time; whip until fluffy and will hold shape when piped.  Keep covered
with a damp towel.  Store in airtight, clean, greaseless container and rewhip when ready to use.

Flower  Making 

                  
Royal Icing is the best icing to use when
decorating a cake using flowers cascaded
on the sides because it is lightweight.
                  
Royal Icing flowers may be made several
weeks ahead.
                  
Make dozens of tiny fill-in flowers and have
them on hand whenever needed.
                  
Royal Icing flowers made last minute may
be handled by drying in the oven for about
1/2 hour, set at lowest temperature possible.
                  
Royal Icing flowers will not grease soak.

Gingerbread

                  
After gingerbread pieces have cooled, the pieces may be assembled.
                  
Attach pieces using royal icing piped from a pastry bag.
                  
Let royal icing harden at least 4 hours before attaching the roof or candies.
                  
To attach candy, gum, cookies and other edible decorations use royal icing piped from a pastry bag.

Run Sugar/ Picture Flow Icing

                  
Mix royal icing to fluffy consistency.
                  
Place waxed paper over pattern and secure
with minimum amount of tape.
                  
Outline design with desired color, piping with
a number 2 tip.
                  
Add a small amount of water to icing until just
barely fluid, not watery. Test consistency by
testing a small amount on waxed paper. It
should smooth itself in about 10 seconds.
                  
Color thinned icing and put in pastry bag with
tiny opening.
                  
Fill in the outline with the thinned icing. Let
each color dry before adding an adjacent colors.
                  
Allow at least 24 hours to dry.
                  
Pulling gently on waxed paper move finish piece
to edge of working surface.
                  
Hold one hand under the piece, and with the
other hand, pull waxed paper from the bottom,
working it loose from one side to the other.
                  
Attach piece to cake. To avoid grease soaking
through the run sugar piece, use royal icing
underneath the run sugar piece.
                  
With pattern as guide and using a fine brush and
food coloring. Paint in details.