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The Best Foolproof Royal Icing Recipe Using Meringue Powder

Close-up of thick, glossy, white royal icing recipe mixture showing stiff peaks and swirling texture.
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Make smooth, glossy royal icing perfect for decorating sugar cookies, gingerbread houses, and other baked goods using stable meringue powder.

Ingredients

Scale
  • 4 tablespoons meringue powder
  • 1 cup confectioners’ sugar, sifted
  • 1/4 cup warm water (approximate)
  • 1/2 teaspoon vanilla extract or clear vanilla extract
  • 1/4 teaspoon cream of tartar (optional, for stability)

Instructions

  1. In a large bowl, combine the meringue powder and sifted confectioners’ sugar.
  2. Add the warm water and cream of tartar (if using) to the dry ingredients.
  3. Beat the mixture with an electric mixer on low speed until the sugar is incorporated and the mixture is thick.
  4. Add the vanilla extract.
  5. Increase the mixer speed to medium-high and beat for 5 to 7 minutes until the icing is very stiff, bright white, and holds stiff peaks. This is your piping consistency.
  6. To adjust consistency, add water one teaspoon at a time while mixing on low speed until you reach your desired thickness.
  7. For outlining consistency, use 10-second icing (when a line drawn through the icing disappears in 10 seconds).
  8. For flooding consistency, add more water until the icing flows smoothly and levels out quickly.
  9. Cover the bowl with plastic wrap pressed directly onto the surface of the icing when not in use to prevent drying.

Notes

  • For coloring, use gel food coloring, adding it slowly to the desired consistency.
  • If the icing becomes too thin, add more sifted confectioners’ sugar, one tablespoon at a time.
  • If the icing is too thick, add water, one teaspoon at a time.
  • Allow decorated cookies to dry uncovered at room temperature until completely hard, which may take several hours depending on humidity.

Nutrition

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