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The Best Foolproof Royal Icing Recipe Using Meringue Powder

Close-up of stiff, white frosting piped into a swirl in a small white bowl, representing the texture of royal icing recipe.
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Make smooth, glossy royal icing that dries firm using meringue powder. This recipe is easy for beginners and perfect for decorating sugar cookies or gingerbread houses.

Ingredients

Scale
  • 4 tablespoons meringue powder
  • 6 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract or clear vanilla extract
  • 6 to 8 tablespoons warm water

Instructions

  1. In a large bowl, combine the meringue powder and sifted powdered sugar.
  2. Add the vanilla extract and 6 tablespoons of warm water to the dry ingredients.
  3. Beat the mixture with an electric mixer on low speed until the sugar is incorporated.
  4. Increase the mixer speed to medium-high and beat for 5 to 7 minutes until the icing is very thick, glossy, and holds stiff peaks.
  5. Check the consistency. If the icing is too thick for your needs, add the remaining water one teaspoon at a time, beating well after each addition, until you reach the desired texture.
  6. Divide the icing into separate bowls if you plan to color it. Cover the bowls with plastic wrap, pressing the wrap directly onto the surface of the icing to prevent a crust from forming.
  7. Use immediately for decorating or store in an airtight container.

Notes

  • For outlining consistency (stiff peaks), use 6 tablespoons of water.
  • For flooding consistency (flows slowly), add water until the icing falls from a spoon in a ribbon that slowly disappears back into the bowl, usually requiring 7 to 8 tablespoons total.
  • To make the icing dry hard, allow decorated cookies to air dry at room temperature for several hours or overnight until completely firm to the touch.
  • If you need pure white icing, use clear vanilla extract instead of standard vanilla extract.

Nutrition

Find it online: https://cookingbycarla.com/royal-icing-recipe-foolproof-meringue-powder/