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Royal Icing with Meringue Powder

Royal Icing with Meringue Powder


4 cups confectioner's sugar or powdered sugar, sifted
2 tablespoons meringue powder
5 tablespoons water
  Food color gels

Cooking Instructions

Note: Meringue powder replaces raw egg whites in icings and meringues. It's a fine, white powder made with pasteurized dried egg whites, sugar and other ingredients. When stored in a cool, dry place, meringue powder will last up to two years.

1. In stand mixer bowl, combine all ingredients on low speed for 7 to 10 minutes. The icing will be a thick white paste. Transfer to airtight container and store at room temperature. To prevent crusting, place a layer of plastic wrap over the surface of the icing. Remove any crusty bits before using the icing. For best results, use within one week. After about a week, the sugar and water may begin to separate. It may be difficult to remix the icing to a perfectly smooth consistency.

2. When you are ready to use the icing, add water, 1/4-teaspoon at a time and stir to incorporate. Continue adding water and stirring until icing reaches desired consistency. For outlining or piping, use a thick royal icing the consistency of toothpaste. For flooding or fillingin cookies, use a thinner royal icing. Test by dripping the icing over the bowl. The icing that falls back into the bowl should form a smooth ribbon that stays on the surface for 5 seconds before disappearing. Once icing reaches the desired consistency, let it rest in bowl for about 5 minutes. After 5 minutes, gently stir once around to pop any air bubbles that have risen to the surface.

3. If coloring the icing, divide between small containers with lids--one container for each color. Add gel coloring, a drop at a time and stir to blend. Repeat until icing reaches desired tint. Dry royal icing will be about a shade lighter than wet icing. If icing is too thick, stir in water, a 1/4 teaspoon at a time. If too thin, stir in more confectioner's sugar.

Equipment List

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