Foolproof Royal Icing Recipe Using Meringue Powder
This easy royal icing recipe uses meringue powder to create a smooth, stable icing that dries hard and glossy, perfect for detailed cookie decorating and flooding.
- Prep Time: 10 min
- Cook Time: 0 min
- Total Time: 10 min
- Yield: Covers approximately 3 dozen cookies 1x
- Category: Baking Decorating Basics
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups confectioners’ sugar, sifted
- 2 tablespoons meringue powder
- 1 teaspoon clear vanilla extract (or almond extract for a different flavor)
- 6 tablespoons warm water (approximately)
Instructions
- In a large bowl, whisk together the sifted confectioners’ sugar and meringue powder until fully combined.
- Add the vanilla extract and 5 tablespoons of the warm water to the dry ingredients.
- Using an electric mixer on low speed, mix until the ingredients are just combined. Scrape down the sides of the bowl.
- Increase the mixer speed to medium-high and beat for 5 to 7 minutes until the icing is smooth, bright white, and holds stiff peaks. This whipping process incorporates air, which helps the icing dry hard.
- Check the consistency. If the icing is too thick for piping or flooding, add the remaining 1 tablespoon of water, one teaspoon at a time, mixing well after each addition until you reach your desired texture.
- To achieve piping consistency (for outlines), the icing should hold a soft peak but slowly settle back into itself.
- To achieve flood consistency (for filling in areas), the icing should flow smoothly off a spoon and the trail it leaves on the surface should disappear within 10 to 15 seconds.
- Separate the icing into bowls if you plan to color it. Add gel food coloring sparingly and mix until smooth.
- Cover the icing with plastic wrap, pressing the wrap directly onto the surface of the icing to prevent a crust from forming while you work.
Notes
- For the best results when decorating sugar cookies, use gel food coloring instead of liquid coloring to avoid thinning the icing consistency.
- If your icing becomes too thin while decorating, add a small amount of sifted confectioners’ sugar to thicken it back to piping consistency.
- If your icing develops a crust while sitting, stir in a few drops of water to restore its smoothness.
- This recipe yields enough icing for detailed decorating on several dozen cookies.
Nutrition
- Serving Size: 1/4 cup
- Calories: 450
- Sugar: 110
- Sodium: 5
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 115
- Fiber: 0
- Protein: 1
- Cholesterol: 0