Frankenfrosting (AKA the best royal icing)

Royal icing is THE icing for decorating with detail. I started decorating cookies about 5 years ago with the OG egg white royal icing. I have tried different variations of it until I settled on one that tastes great, decorates well, dries shiny, and doesn't use raw eggs! I don't know why the internet refers to royal icing with corn syrup as frankenfrosting, but I will play along.

Frankenfrosting Ingredients:

• 5 tablespoons merengue powder (Wilton works well)

• 1 tsp corn syrup

• 1/2 cup water (or amount for desired consistency)

• 4.5 cups powdered sugar

First of all, do not follow the directions on the merengue powder container. Use a sifter (sieve? IDK man) to sift the merengue powder and 1/2 the powdered sugar into a bowl. Add 1/2 the water and mix with an electric mixer for about 2 minutes. Sift in the rest of the powdered sugar, add the corn syrup, and mix again for about 3 minutes until fluffy. If it is too stiff, add water. If it is too runny, sift in more sugar!

Add food coloring and decorate however you want!