- 1 pound confectioner’s sugar
- 3 tablespoons meringue powder
- 5-6 tablespoons warm water
- Optional: food coloring (gel colorings offer the most vibrant hues)
Royal Icing
Yield: 2½ cups
This icing will dry candy-hard so it is not suitable for icing cakes. It makes perfect “glue” for gingerbread houses and may be used for making decorations, like flowers, on other baked goods. Meringue powder can be found in the baking aisle of most large grocery and craft stores.
Ingredients
Instructions
- Add sugar, meringue powder, and 5 tablespoons water to a mixing bowl.
- Beat until the icing is thick and of good spreading consistency, adding a few drops more water at a time, as needed.
- If you mistakenly add a bit too much water, simply add more sugar and beat again.
- Storage: Transfer the icing to plastic zip-top bags or covered bowls. Refrigerate until ready to use. When stored in an airtight container, the icing will keep for several weeks in the refrigerator, offering prep-ahead convenience.
Notes
To pipe the icing: I like to pipe the icing from a zip-top bag. Carefully snip a small corner off the bag and gently squeeze like a toothpaste tube. Better to start with a very small hole, as you can always make it bigger if need be.