Just a little peek at the icing I made last night. One of the things I love about royal icing is that is can be made ahead of time. I've heard a week or more, but I never plan that well. This icing is for cookies I'm making today and tomorrow. Once the icing is made and tinted, I press a sheet of plastic wrap on top of the icing, then cover and refrigerate. When I'm ready to use it, I just bring it to room temperature.
....and here's my helper sneaking into a picture of goodies from a trip to the bakery supply store. I am so happy to have a stash of my beloved Ateco meringue powder! I hate that Sur La Table quit carrying it! Ooooo...and I was really excited to find black non-pareils! :)