Royal Decorating Icing:
IN A VERY CLEAN BOWL mix:
1 lb powdered sugar
1/2 t cream of tartar
3 egg whites at room temperature
1/2 t high quality vanilla

In mixer with whips stir pwd sugar and cream of tartar together. Beat in egg whites and vanilla. Beat a while until a knife drawn through mixture leaves a clean-cut path. Cover bowl with damp cloth.
-You cannot hold this frosting in the mixer bowl then use the same bowl to make more. It didn't set up. You must use a clean bowl. You could probably double the recipe just fine though.

This dries harder than the glaze. It also can be thinned to use as a 'flood icing'.

Cream Cheese Glaze:
In small mixer whip
2 oz AT ROOM TEMPERATURE cream cheese with
4 oz milk until completely smooth.
Whisk in:
24 oz powdered sugar until smooth.

Add more milk, just a drop at a time, if you are using it to 'flood'.

*I was unable to run this glaze through a decorating tip. There were minute cream cheese bits that clogged. It worked just as well out of a baggie with a small hole cut.

Shiny glaze:
Powdered sugar ( probably a pound bag)
a few sprinkles of salt
a dribble of high quality vanilla
about 1 T non-GMO corn syrup (this makes the glaze shiny)
enough milk to make a thick glaze, you can always add more but you can't take it back out.

This makes a natural looking beige frosting which was beautiful made into pink and green or fall colors for fall leaf cookies!

Outline cookie with a round tip. Fill the inside then dip your finger into water and smooth to a glassy finish meeting up with your edge line.

Will dry in several minutes enough to use the royal icing to make defined decorations on top of the base glaze.

Will dry enough to stack in about 24 hours.

Half-Half Glaze:
use whole milk and
heavy cream to moisten the powdered sugar.

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