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Perfect Royal Icing for Holiday Cookie Decorating
A step-by-step guide to making fluffy, stable royal icing and decorating holiday cookies with professional results. This recipe covers the best techniques for mixing, piping, flooding, and embellishing cookies using royal icing, along with practical tips for home bakers.
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Critical Success Points
- • Dissolve meringue powder thoroughly and whip to soft peaks.
- • Mix in confectioners' sugar slowly to avoid lumps.
- • Check and adjust icing consistency for outlining and flooding.
- • Outline (dam) and flood cookies promptly to prevent crusting.
- • Let cookies dry completely before handling or stacking.
Safety Warnings
- • Meringue powder is generally safe, but if substituting with raw egg whites, use pasteurized eggs to avoid salmonella risk.
- • Supervise children when using squeeze bottles and toothpicks.
- • Do not stack cookies until icing is fully dry to prevent sticking.
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