Working With Royal Icing

To make royal icing, mix fresh or powdered egg whites -- also sold as meringue powder -- with powdered sugar and enough water to get the consistency you want. Store it in an airtight container until you are ready to use it. Beat the icing again to restore its consistency before using it. Avoid working with royal icing on very humid days, as this will increase drying time.

Decorations

Royal icing decorations can be made weeks or months in advance. Make a batch of royal icing, then pipe stars, flowers, dots or swirls onto parchment or wax paper. Let them dry on a flat surface for 24 hours. When the decorations are completely dry, store them in an airtight container. When you are ready to decorate your brownies, frost them with a soft frosting, then press royal icing decorations into the frosting.

On Brownies

Typically, royal icing is not used on cakes and cake-like desserts, such as brownies. Most people expect a soft frosting or buttercream that complements the soft texture of the brownie. Icing an entire pan of brownies gives it a less-appetizing hard coating. You may choose to ice more dense fudge-style -- rather than cake-style -- brownies.

Glaze

Use royal icing as the primary covering for your brownies if you cut them into one-inch squares. Prepare the royal icing and thin it to a glaze consistency. Frost the bottom of each brownie with the glaze and let it dry for at least an hour until the icing is set. It may not be fully dry, but it should not be tacky to the touch. Arrange the brownie squares, frosted side down, on a drying rack set over a sheet pan. Slowly spoon or pour the royal icing over the brownie squares. Be sure to cover them completely with the glaze. Let them dry for 12 to 24 hours.