Royal Icing for Biscuits and Cookies

Step 1: Put the icing ingredients in a large bowl, starting with 1 tablespoon of water. Beat for 1 minute on speed 5 until smooth and glossy, starting on low speed and increasing the speed.

Step 2: Divide the icing among separate bowls for coloring. Add food coloring and mix, adding more until you reach the color you want. If the icing becomes too thin, mix in more icing sugar.

Step 3: Check the consistency by drawing a figure 8 on the surface. It should remain visible for 2 seconds before sinking in and disappearing. The icing should be thick enough to pipe details but thin enough to spread smoothly over a cookie. Adjust as needed: add water 1/2 teaspoon at a time to thin it, or add more icing sugar to thicken it.

Step 4: Transfer the icing to disposable piping bags or ziplock bags.

Step 5: Snip the tiniest bit off a bag corner; a smaller opening gives finer detail, and you can always cut the opening larger later. Alternatively, use a very thin piping nozzle.

Step 6: Pipe decorations onto the cookies as desired.

Step 7: Add sprinkles or other decorations while the icing is wet so they stick. Alternatively, let the icing dry completely before piping on details.

Step 8: To fill a large area, spread the icing with a toothpick.