Royal Icing

This egg-free royal icing made with meringue powder is smooth, glossy, and perfect for decorating cookies, cakes, or gingerbread houses. Meringue powder is a safe, shelf-stable alternative to raw egg whites, making this recipe a go-to for anyone concerned about food safety or ease of preparation.

Did You Know?
Meringue powder is made from pasteurized egg whites that have been dried and turned into a fine powder. It often includes stabilizers like cornstarch and cream of tartar, which help create structure in recipes like royal icing and meringues. Meringue powder is widely available in the baking aisle of most grocery stores, craft stores like Michaels, or online retailers like Amazon.

Yield
This recipe makes approximately 3 cups of royal icing, enough to decorate 24 medium-sized cookies or pipe details on a single-layer, 9-inch cake.

Ingredients for Royal Icing
3 cups powdered sugar, sifted
3 tablespoons meringue powder
5–6 tablespoons water (adjust for consistency)
1 teaspoon vanilla or almond extract (optional)

Instructions
Step 1: In a large mixing bowl, combine the powdered sugar and meringue powder.

Step 2: Add 5 tablespoons of water and mix with a hand mixer or stand mixer on low speed until the ingredients are just combined.

Step 3: Increase the speed to medium and beat for 2–3 minutes until the icing is smooth, glossy, and forms stiff peaks. If the icing is too thick, add more water, 1 teaspoon at a time, until the desired consistency is achieved.

Step 4: Stir in vanilla or almond extract, if desired, for added flavor.

Step 5: Adjust the consistency based on your decorating needs. For piping, keep the icing stiff. For flooding cookies, thin the icing with small amounts of water until it flows smoothly.

Step 6: Divide the icing into smaller bowls if using multiple colors. Tint with gel food coloring, stirring until the color is evenly distributed. Keep the bowls covered with a damp paper towel or plastic wrap to prevent the icing from drying out.

Step 7: Use immediately for decorating or store in an airtight container in the refrigerator for up to 3 days. Re-whip before using if it separates.

Nutritional Information (Per Serving)
Calories: 60, Fat: 0g, Carbohydrates: 15g, Protein: 0g, Sugars: 15g

Kitchen Tips

1. Sift powdered sugar and meringue powder together to prevent lumps.
2. Use gel food coloring to maintain the icing's consistency.
3. Let each layer of icing dry fully before adding additional designs to avoid smudging.
4. Adjust the water carefully for flooding consistency—a little goes a long way!
5. Meringue powder eliminates concerns about raw eggs, making it ideal for cookies gifted to others.
6. Store unused royal icing in airtight containers with plastic wrap pressed to the surface to prevent drying.
7. Practice piping designs on parchment paper before decorating baked goods.
8. For shinier royal icing, mix in 1/2  teaspoon of light corn syrup.
9. If icing becomes too runny, add a little extra powdered sugar to thicken it.
10. Meringue powder can be found in grocery baking aisles, specialty craft stores, or online retailers.

Let’s Learn About Meringue Powder
Meringue powder is a convenient alternative to raw egg whites and is commonly used in royal icing, meringues, and other desserts that require whipped egg whites. It’s pasteurized, making it safer to use in recipes that don’t require baking or cooking. Look for it in grocery stores near the baking supplies, or purchase it online from popular brands like Wilton. It has a long shelf life, so you can keep it on hand for all your baking projects!