Royal Icing with Meringue Powder
Made using only three ingredients, this easy royal icing recipe is great for outlining and flooding sugar cookies, decorating gingerbread houses, adding icing flowers to treats, and other intricate designs. Once dry, this icing creates a smooth finish that helps keep decorations neat and easy to handle.
Instructions
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Beat all ingredients together until icing forms peaks, about 7–10 minutes at low speed with a heavy-duty mixer or 10–12 minutes at high speed with a hand-held mixer.
Check the consistency of your royal icing. If icing is too stiff, add more water, 1 teaspoon at a time, until desired consistency is achieved. If icing is too thin, add powdered sugar, a little at a time, until desired consistency is achieved.
For stiff consistency: Use 1 tablespoon less water. Stiff royal icing is preferred for making 3-D decorations. With stiffer royal icing, choose larger piping tips to reduce pressure on the piping bag.
Medium consistency for outlining: Add 1/8 teaspoon water for every cup of stiff icing. Use a flat utensil, such as a small angled or straight silicone spatula, to mix icing in a figure-eight motion. Avoid beating or mixing vigorously.
Thin consistency for flooding: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use a grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach the proper consistency.
10-second test: Take some icing on a spatula and drop it back into the bowl to check for the correct thin consistency. If it sinks after a full count of 10, the consistency is thin enough for flooding.
Let icing sit for 15 minutes to an hour to allow air bubbles to rise naturally. Alternatively, tap the bowl on the table several times to force air bubbles up. Gently stir the top surface to release the air.
Notes
Use grease-free tools: Keep all icing utensils and bowls completely grease-free for proper icing consistency and to ensure the icing properly sets.
Use meringue powder: Meringue powder is a must for this recipe. Do not substitute with raw egg whites or dried egg whites, as they may not produce the same results.
Do not overbeat: Do not overbeat the royal icing base. This can incorporate too much air and create bubbles. Vigorous stirring can also create air bubbles.
Cover with a damp towel: Cover the decorating tip with a warm, damp towel to prevent the royal icing from drying when not in use.
Storage: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip on low speed until it returns to the correct consistency.