This meringue powder-based royal icing recipe is simple to prepare and incredibly sturdy. Without having to worry about using raw egg whites, it sets up well. It’s simple to color and great for decorating Christmas cookies and making gingerbread houses.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 48 |
| Yield: | 3 cups |
Ingredients
- 4 cups sifted confectioners’ sugar
- 6 tablespoons water
- 3 tablespoons meringue powder
Instructions
- Beat together confectioners’ sugar, water, and meringue powder in a large bowl with an electric mixer until soft peaks form, 7 to 10 minutes.
- Keep icing covered with plastic wrap touching the surface of the icing at all times to prevent it from drying out while you’re using it.
Reviews
My first attempt at this recipe. I made one batch with vanilla and the other with almond extracts. With both I had to add a bit more water (+3tbsp) even just to get to piping consistency. Both turned out very well and it’s easy to mix to the different consistencies. Hardens very well so cookies are stackable and don’t have to worry about damage after decorating.
Never made royal icing before and this tasted just like the pros. Will definitely use again!
yummmmmm,,,,,,,
it sticks very well i recomened
So easy and exactly the results I wanted! Added flavours as most other reviews suggested, just perfect!
Turned out great! Nice and smooth, but thick for Gingerbread Houses. I added 1 tsp vanilla for flavor or I would have given 5 stars. Can be thinned more for sugar cookie icing.
Good recipe have seen many similar ones all suggesting different quantities of water. I’ve found that 7 tablespoons is the perfect amount.
I’ve made it many times. Dries nicely!
I followed the recipe but it came out quite sick. I had to add more water to dilute it a bit. After getting the correct consistency, it was perfect. It dried nicely as well.
It worked great for us. I like it because it doesn’t use egg whites. We substituted vanilla extract for the almond because of allergies.
tasted ok (ie just tastes like sugar and meringue powder) but looks very nice, good consistency for decorating
Easy to make and decorate with, and actually tastes good, too. Some icings get so hard you can’t even bite into them on a cookie, but this was perfect. Will be my go-to from now on.
great recipe but I kind of always stray a bit. depends on the day I guess, sometimes it needs more water and sometimes less. you just have to eye it out.
Great recipe. The only thing I changed was to add about 1 tsp of vanilla extract to give it some flavor. The vanilla didn’t impact the color and the frosting was still really white. I also added a pinch of salt.
added a little extra water to make it more like a fill texture, but it’s better to start with less water and work your way up anyways so follow the recipe at first
we liked it but i hardend to fast and did not tast to good
Simple recipe with great results. Used to add details to my gingerbread cut out cookies.
We used this to make gingerbread houses. I cut the recipe in half and accidentally added the full amount of meringue powder and it still turned out perfect. Great recipe!
I followed the recipe exactly and it was nowhere near the consistency it should have been. It tasted like Smarties candy, too (not a good thing). I called an audible and thre in a stick of butter and that made it taste really good but was more like buttercream now.
Due to the outstanding reviews on this icing and the use of meringue powder I used it. It was very simple and tasted wonderful HOWEVER when the icing dried I ended up with a very dull finish, no shine at all. I am really disappointed.
Even after being warned by the comments, we ended up with a bit too much liquid & that made decorating a challenge.