Nutrition Facts

Serving Size 30 g

(Approx. 24 Servings)

Amount Per Serving

Calories	80	Calories From Fat	0

% Daily Value*

Total Fat 0 g	0%

Saturated Fat 0 g	0%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 100 mg	4%

Total Carbohydrate 20 g	7%

Dietary Fiber 0 g	0%

Sugars 18 g

Protein	0 g

Vitamin A 0%	•	Iron 0%

Vitamin C 0%	•	Calcium 0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Royal Icing For Cookies

Prep Time

5 minutes

Cook Time

N/A

Total Time

5 minutes

Serves

24 People

Ingredients

Recipe makes 24 Servings

1 Lb H-E-B Confectioners Powdered Sugar, sifted

3 Tbsp meringue powder, level scoops

1 Tsp salt

1 cup(s) warm water, or as needed

1/8 Tsp almond extract

1 Tsp H-E-B Select Ingredients Pure Madagascar Bourbon Vanilla Extract

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Instructions

Combine powdered sugar, meringue powder, and salt in a large bowl or stand mixer. Add 6 tablespoons of water and beat on medium speed until fluffy, about 5 to 6 minutes.

Add extracts and beat an additional 2 to 3 minutes until stiff peaks have formed. Transfer to a resealable container until ready to use. Refrigerate up to 7 days.

When ready to ice cookies, color icing if desired. Divide thick icing into number of bowls needed for colors you're mixing. (Pro Tip: to make sure colors match, color thicker icing before thinning out for the flooding icing.)

To thin out icing for flooding or filling in borders, transfer portions of colored thick icing to separate bowls and thin out by whisking in water, 1/2 teaspoon at a time. The consistency should spread out slowly like honey.

To decorate the cookies, use the thicker icing to form a border for roll out cookies, make gingerbread houses or create designs on cookies. Place the icing in a pastry bag or use a zip top bag and snip the corner.

To flood or fill in outlined cookies, use thinned-out royal icing and place in a pastry bag. Fill in the outlined cookies, using a toothpick to fill in any holes. If using sprinkles, add while icing is wet.