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Recipe Detail Page
Royal Icing
Holiday 2024
Royal icing is easy to use and very forgiving. If your icing’s too thick, you simply add a touch more water; if it’s too thin, add more icing sugar. It dries out quickly, so always keep the surface fully covered with plastic wrap. Meringue powder is a dried powder of sugar, pasteurized egg whites and stabilizers. It can be found at most bulk stores.
Makes 2 1/2 cups (625 mL)
4 cups (1 L) icing sugar
6 tbsp (90 mL) warm water, plus extra if needed
2 tbsp (30 mL) meringue powder
1. In bowl of a stand mixer fitted with whisk, mix icing sugar with water and meringue powder on low speed until roughly combined, about 30 seconds. Increase speed to medium-high and continue mixing until icing is white, fluffy and stiff, 5 to 7 minutes.
2. For a stiff royal icing, icing should hold its peaks when stirred with a spoon but still be soft enough to press through a piping bag without too much resistance. If needed, add water, 1/2 tsp (2 mL) at a time, until desired consistency is reached.
3. To make icing for flooding, add additional water, 1/2 tsp (2 mL) at a time, until icing is the consistency of a thick glaze. Icing should not hold any peaks when stirred with a spoon and should spread lightly on its own. Use immediately.
4. Leftover icing can be stored with plastic wrap pressed against its surface in an airtight container at room temperature for up to 1 week. Just remix in a stand mixer fitted with whisk on medium speed until smooth.
Makes 2 1/2 cups (625 mL)