Measure and pour pasteurized egg whites into your mixing bowl.
Add vanilla, cream of tater, and food coloring. You only need a small amount of gel food coloring.
Slowly add the 6 cups of powdered sugar and begin mixing the royal icing on low-medium speed until you get a smooth consistency.
Use a toothpick to test the consistency. When you use the toothpick to separate the icing, it should take about 15 seconds to come back together. Or you can use a spoon, knife, or a whisk and lift out of the bowl. If the icing holds together in a peak, it is the correct consistency.
Adjusting the icing to the correct consistency. If the icing is too thin, slowly add more powdered sugar until you reach the desired consistency. Add a small amount of water if your icing is too thick. Use the mixer on low-medium to stir in the additional powdered sugar or water.
Cover immediately until you are ready to use it.
Pipe the outside edges first and allow the icing to dry. Then come back and use the flood technique to fill your pattern.
Allow the icing to fully dry before placing them in a sealed container. If the icing isn’t fully dry, the cookies will end up sticking together.
Enjoy!
