Recipe: Royal Icing

Royal icing is the king of decorating icing.  It starts out smooth and dries hard.  You can thin it out with a bit of water and create a “flow” icing to fill in a large area.  The uses are unlimited!

Royal Icing

Royal Icing


  • 4 lbs Powdered Sugar
  • 3/4 C Meringue Powder
  • 1 1/2 Warm Water
  • 2 TBS Flavoring Extract
  • Note:
  • Powdered sugar typically comes in 2 lb bags.
  • Meringue powder can be found in a small jar in the cake decorating aisle of your local Walmart or grocery store
  • Do not use oil based extracts-only alcohol based.


  • Mix together sugar and meringue powder in your mixer on the very lowest setting (unless you want a huge cloud of powder everywhere)
  • In a 2 cup measuring cup mix together the water and extract.
  • Slowly start drizzling the water into the powdered sugar as the mixer is going.
  • Once mixture is more liquid than powder increase speed to medium.
  • Continue mixing until the icing can hold a peak.
  • Note: I like to store the extra icing in a container in the fridge. I usually take a very damp piece of paper towel and lay it across the top of the container before I put the lid on to keep it from forming a crust.
    Note: When you color royal icing make sure to do enough to complete your entire project. You won't be able to mix an exact match later!

Note:  This post was created in support of a post for Great Value, but this post itself is not sponsored.

Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published. Required fields are marked *