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The Best Foolproof Royal Icing Recipe Using Meringue Powder

A close-up of thick, perfectly whipped white royal icing recipe mixture in a light blue bowl.
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Make smooth, glossy royal icing perfect for decorating sugar cookies, gingerbread houses, and other baked goods using meringue powder for reliable results.

Ingredients

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

Instructions

  1. In a large bowl, whisk together the sifted confectioners’ sugar, meringue powder, and cream of tartar (if using).
  2. Add the warm water and extract to the dry ingredients.
  3. Beat with an electric mixer on low speed until the ingredients are just combined.
  4. Increase the speed to medium-high and beat for 5 to 7 minutes until the icing is smooth, bright white, and holds stiff peaks.
  5. Check the consistency. If the icing is too thick for piping, add water, one teaspoon at a time, mixing well after each addition.
  6. If the icing is too thin for outlining, add more sifted confectioners’ sugar, one tablespoon at a time, mixing until the desired thickness is reached.
  7. Divide the icing into bowls for coloring or use white as is. Cover bowls tightly with plastic wrap, pressing the wrap directly onto the surface of the icing to prevent drying.

Notes

  • For outlining consistency (stiff peaks), the icing should hold its shape when lifted.
  • For flooding consistency (smooth flow), add water until the icing slowly settles back into itself in the bowl within 10 to 15 seconds.
  • Store unused icing airtight at room temperature for up to two weeks; do not refrigerate.
  • To make royal icing flowers, use a very stiff consistency and work quickly.

Nutrition

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