My Royal icing recipe- full batch recipe in description

Royal icing which I think should be called meringue icing I don’t know where they got the word royal icing but anyway here’s the recipe you could do it two ways and I’m gonna tell you the main recipe first and then I’ll tell you how to do it the second way here it is Royal Icing 1/2 cup of water + 2 tbsp of water 4-1/2 tbsp of meringue powder ( done people may use pasteurized egg whites) most people use powered eggwhites as to not be too thin. A pinch of sea salt 1/2 tsp of cream of tartar 7-8 cups of powdered sugar start at 7 - you may not need 8th cup I like to keep the icing thick. Add the water while coloring . Go back to my video on coloring royal icing & proper consistency. Put everything but the powder in the bowl mix it up and until it’s frothy as you can get it, then put all of the powder and starting at slow until it’s combined, so it doesn’t go all over the place then speed it up until stiff peaks once it’s at stiff peaks scoop it out. Get all the meringue out put in a container. Cover the meringue with saran wrap, touching the icing cover it wrap it put it in the refrigerator for up to a week and use for painting your custom sugar cookies. Please remember this drives very fast and to keep it covered when you’re not using it referred to the video about making the consistencies and coloring you’ll see there how I have to keep it covered while I’m doing one color to the next that’s it you got royal icing. If you wanna make it lemon take the water instead of half of a cup of water and 2 tablespoons a quarter cup of fresh squeeze lemon juice and 1 tablespoon of lemon split that with lemon juice. I love it that way it goes really good with the almond and vanilla in the cookie..