Royal Icing

Submitted by Laura Bergman


  • 2 Tbsp. meringue powder
  • 6 Tbsp. water
  • 2 2/3 cups powdered sugar
  • Gel paste icing colors for tinting optional
  • Additional water for thinning optional


  • Place meringue powder and water in a large mixing bowl, and whip using a whisk attachment until foamy, about 3 minutes. Add the powdered sugar, and whip on medium speed until very stiff and thick. (The royal icing should hold a stiff peak). Tint as needed with gel paste icing colors. Thin with additional water, a drop at a time, to get the desired consistency.