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The Best Foolproof Royal Icing Recipe Using Meringue Powder

A clear glass bowl filled with perfectly whipped, bright white royal icing recipe mixture showing stiff peaks.
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Make smooth, glossy royal icing that dries firm using meringue powder. This recipe is easy to adjust for outlining, flooding, and detailed cookie decorating.

Ingredients

Scale
  • 4 cups confectioners’ sugar, sifted
  • 2 tablespoons meringue powder
  • 1 teaspoon clear vanilla extract (or other clear flavoring)
  • 6 tablespoons warm water

Instructions

  1. In a large bowl, whisk together the sifted confectioners’ sugar and meringue powder.
  2. Add the vanilla extract and warm water to the dry ingredients.
  3. Mix on low speed with an electric mixer until the ingredients are just combined. Scrape down the sides of the bowl.
  4. Increase the mixer speed to medium-high and beat for 5 to 7 minutes until the icing is very smooth, thick, and glossy.
  5. Test the consistency. If the icing is too thick for your needs, add water, one teaspoon at a time, mixing well after each addition.
  6. If the icing is too thin, add more sifted confectioners’ sugar, one tablespoon at a time.
  7. Separate the icing into bowls if you plan to color it. Cover all unused icing with a damp cloth or plastic wrap pressed directly onto the surface to prevent drying.

Notes

  • For outlining consistency, the icing should hold a soft peak when lifted.
  • For flooding consistency, add water until the icing flows smoothly off a spoon and the trail disappears into the main batch within 10 seconds (the 10-second rule).
  • To make the icing dry faster and harder, add 1/4 teaspoon of cream of tartar to the initial dry ingredients.
  • Store colored icing in airtight containers at room temperature for up to one week, or freeze for longer storage.

Nutrition

Find it online: https://cookerycommand.com/royal-icing-recipe/