This royal icing is piping consistency… but you may still need to add a little more powdered sugar to thicken, or a few drops of water to make it thinner, depending on the consistency you are going for. This recipe can also be halved.
1/4 cup meringue powder (19g)
1/2 cup (120ml) warm water
1 lb. (4 cups) confectioners’ sugar, sifted (453g)
1/2 teaspoon clear vanilla
Add meringue powder to warm water in your mixing bowl. Whisk by hand until meringue powder is dissolved –about 1 minute. With the paddle attachment on your mixer, add the confectioners’ sugar and clear vanilla and mix at low speed until the sugar is incorporated. Increase speed to Medium-High and beat for 7 – 8 minutes until stiff peaks form. The stiff peak stage is ready for piping or you can make it slightly stiffer by add more confectioners’ sugar a small amount at a time — it becomes a matter of preference and you will determine what works best for you.
Stiff Peak stage is when you lift your spoon out of the bowl the icing stands in a straight peak.
Soft Peak stage is when the spoon is lifted the peak is straight with a slight curve at the end;
For Flooding you will need to add water a little at a time until because the consistency will change very quickly.