Royal Icing

6 cups powdered sugar
8 tsp dried egg whites
½ tsp cream of tartar
¾ cup warm water

Gel food coloring (like Americolor)
Non-alcohol based flavoring (like LorAnn oils) - Cheesecake
Small Spray bottle filled with water (used only for water)

Directions:

1.       Blend the top ingredients together in mixer. Mix on medium speed until glossy peaks form.

2.       At this point you will have pretty thick and stiff icing, like brownie batter or marshmallow fluff then add your flavoring.

3.       Divide frosting into separate bowls. Do as many bowls as you want colors in squeeze bottles. You should be able to have around 4-6 partially filled bottles. The bottles will be around ½  – ¾  full but this will be enough to frost all of your cookies. If you want more colors, make additional frosting.

4.       Add food coloring and spritz with water if needed. The frosting should be able to flow fluidly in one thick stream from a raised spoon. You should have about a 10-15 second flood consistency (frosting should go smooth after ribboning in frosting about 10-15 seconds).

5.       Outline your cookies first. For seamless frosting, fill right away. For a more distinct line, let the outline dry before flooding.

From: Karen Hunter