Royal Icing with Meringue Powder Recipe

4.50 from 2 votes

Royal Icing with Meringue Powder Recipe

Make the perfect Royal Icing every time with this amazing Royal Icing with Meringue Powder recipe! Perfect for cookies, cakes, and all of your baking needs!

Prep Time10

Cook Time15

Course: Dessert

Cuisine: American

Keyword: icing for sugar cookies, royal icing with meringue powder

Method: No Cook

Servings: cups

Author: Ashley McCrary

Equipment

Ingredients

1/4 cup meringue powder
1/2 cup warm water
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

In the bowl of a stand mixer (using the whisk attachment) or large mixing bowl, beat together the meringue powder and warm water on medium-low speed until frothy, about 1 minute.
with the mixer on low speed, slowly add in the confectioners’ sugar and vanilla. Once fully incorporated, increase speed to medium speed and whip using the whisk until a glue-like consistency forms. Whip on medium-high speed for an additional 1 to 2 minutes to make stiff peaks for a thicker icing.
At this point, this is the base icing and will be stiff. If the icing is too stiff, add more water, I recommend starting with 1 teaspoon at a time until desired consistency is reached. I also love using a spay bottle to thin the icing down. If icing is too thin, add powdered sugar, just a little at a time, until desired consistency has been reached.
Once desired consistencies are reached, add the white icing to a piping bag or place it in bowls and color using ONLY gel food coloring. If you use drops it will thin out your icing and change the consistency of the icing.

Consistency Types

Stiff Consistency: This type of consistency is comparable to buttercream icing. It is used for leaves, detail designs, flowers and much more. This consistency will hold its shape.
Piping Consistency: This type of consistency is comparable to toothpaste. It is used outlining and lettering. This icing count is 25 seconds.
Flood Consistency: This type of consistency is comparable to honey or shampoo. It is used for filling large areas. This icing count is 8-10 seconds.

Notes

Expert Tips

- When you first make a batch of royal icing, it will start at a stiff consistency. This will be your base, and you will add water to get the consistency you are looking for.

- If you don't have a stand mixer and whisk attachment, feel free to use a handheld mixer.

- Using a spray bottle to add a little water to the icing allows you to better control the amount of water added at a time to the icing. This was first introduced to the baking world by Gail of One Tough Cookie NYC.

Consistency

There are 3 main types of royal icing consistencies.

To test consistency, take a knife and run a line down the middle. Once the line is drawn, count how many seconds it takes for the line to disappear. This is what I call the "icing count."

1. Stiff Consistency: This type of consistency is comparable to buttercream icing. It is used for leaves, detailed designs, flowers, and much more. This consistency will hold its shape.

1. Piping Consistency: This type of consistency is comparable to toothpaste. It is used for outlining and lettering. This icing count is 25 seconds.

1. Flood Consistency: This type of consistency is comparable to honey or shampoo. It is used for filling large areas. This icing count is 8-10 seconds. (this consistency is an excellent icing recipe for sugar cookies!).

Decorating

Gel Food Coloring: Only use gel food coloring when mixing new colors. If you use liquid drops, it will thin down the icing and give you a different consistency.

Piping Tips: Be sure to fully cover the decorating tips with a warm, damp towel to prevent the icing from getting crusty and drying out.

Thinner Icing: Make sure when thinning the icing to mix using a spatula. Be sure not to whisk vigorously. Mix icing in a figure-8 motion. Also, allow the icing to sit for 30 minutes or so, and remove any bubbles that form by stirring the icing one more time.

Alternative Decorating Methods: You can use tips or just cut a small slit in the bag to decorate. I recommend doing the following:

- For flooding consistency, use a tip 2 or no tip at all. If you don't use a metal tip, simply snip the tip off disposable plastic cones. Start small and cut more if needed, and don't cut at an angle.

- For piping consistency, use a metal tip 1-1.5 or, again, no tip at all. Just snip a smaller amount of plastic off the piping bag. As for stiff icing, you can use really fun decorative tips such as star shapes, flowers, or ruffle shapes.

Less is More: Remember, as the icing dries on the cookies, the color will be darker. always start small when adding in the gel food coloring.

Drying: To speed up the drying process, place the cookies in front of a fan. Usually, it will take up to 3-4 hours for cookies to dry.

Storage Tips

Store leftover royal icing in an airtight container at room temperature for up to two weeks. Be sure to re-whip before using. Use a paddle attachment at low speed to whip until it's back to the correct consistency.

Nutrition