Saturday, October 22, 2011

Royal Icing with Meringue Power

Royal icing is edible, but not recommended for icing cakes.
This smooth, hard-drying icing is perfect for making decorations that last.
It is also useful as a "cement" to fasten decorations together.


  • 3 Tablespoons Meringue Powder
  • 1 lb. (4 cups) confectioners' sugar (about 1lb.)
  • 4 to 6 Tablespoons warm water*

Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer). Recipe makes 3 cups.

NOTE: Keep all utensils completely grease-free for proper icing consistency. The icing

will start melting otherwise. Spatulas must be new or metal. The bowl if is plastic should be new, metal or glass. When making Royal Icing and storing, grease is its #1 enemy.

* Start with less water and add until desired consistency

Thinned Royal Icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add ½ teaspoon water at a time until you reach proper consistency.


  • This recipe is not meant to use as covering for the cake.
  • Once you pipe something that needs to dry hard, let it air dry. Do not cover
  • Do not place Royal Icing pieces in the refrigerator.
  • If you plan to store the pieces, let them air dry for a week then store in a box in a dry place
  • If you plan to use for piping flowers, is best to use it fresh.
  • If you store it it will be OK for up to a month, but the consistency will change.

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