Royal Icing Recipe with Meringue Powder
This Royal Icing Recipe with Meringue Powder is delicious, smooth and glossy, has stiff peaks for decorating, but also thins easily for yielding different textures and flooding. You will love this versatile royal icing recipe!
Equipment
- stand or hand mixer
- large mixing bowl if not using a stand mixer
- measuring cups and spoons
- glass measuring cup
- Rubber/silicone spatula
- kitchen scale for weighing powdered sugar
- small spray bottle
- tea towel
Ingredients
- 6 ounces (170g) warm water
- 5 tablespoons meringue powder (I like Satin Ice brand)
- 1 teaspoon cream of tartar
- 2.25 pounds (1 kg) powdered sugar (About 8 1/8 cup, but I recommend using a digital scale for accuracy.)
Instructions
- Add warm water and meringue powder to the bowl of stand mixer or a large mixing bowl.
- Using a hand whisk, beat water and meringue powder for about 30 seconds until frothy.
- Add cream of tartar to the water and meringue powder mixture.
- Using a hand whisk, beat in the cream of tartar for about 30 seconds more until combined.
- Add powdered sugar all at once to the bowl with the water, meringue powder and cream of tartar.
- Using a paddle attachment in the bowl of a stand mixer (or in a large mixing bowl with a hand mixer using the beater attachments), beat on low speed for about 30 seconds.
- Scrape down the sides of the bowl with a rubber/silicone spatula. Continue beating on low speed for 5 minutes.
- Increase mixer speed to medium and beat another 5 minutes.
- Once your royal icing is mixed, cover the bowl with a damp tea towel to prevent crusting and drying.
- Tint your icing with gel icing colors and thin with small amounts of warm water to reach your desired consistencies and decorate!
Notes
Calorie content is based off of 1 tablespoon of icing.
Storage
On the counter:
Store royal icing in an airtight container at room temperature for 2-3 days. I also cover the bowl with plastic wrap before placing the lid on. It gives an extra seal.
In the refrigerator:
Store royal icing in an airtight container in the refrigerator for up to 2 weeks. Let the icing come to room temperature and mix well before using.
In the freezer:
Store royal icing in the freezer in an airtight container or freezer bag for up to 3 months. Let the icing come to room temperature and mix well before using.