Royal Icing for Cookies


  • 2 lb powdered sugar , 907g
  • 1/2 cup meringue powder , 75g
  • 1 cup water , minus 1 tablespoon


  1. Please read the details in the post before you start to make this icing, there’s details on how to dry it, troubleshooting guides and more about cookie decorating,
  2. Add in the meringue powder and water into the mixing bowl of your stand mixer and beat together for a few minutes until frothy.
  3. Add in the powdered sugar and mix together slowly until all the liquid and powdered sugar is combined.
  4. If you have a stand mixer set it at a medium high speed and beat it together for 4 minutes with the paddle attachment, don’t forget to set a timer!
  5. Your icing should have semi-stiff peaks (see photos in post) when the icing is ready, not floppy peaks!
  6. If the icing is not quite stiff enough then watch closely and beat for one more minute and check it again.
  7. Icing (not thinned with water) made with meringue powder can be kept on the counter top in an airtight container for a week or so, it may require a little remixing after a day or two as the water can separate on the bottom of the bowl.

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Royal Icing for Cookies
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