Royal Icing
This classic recipe is my ultimate go-to when it comes to decorating! It is perfect for any royal icing application because it is based on a formula. This recipe is designed to be the starting base. From there, you can add additional water to create the consistency you desire for your project.
Ingredients
455 grams Powdered Sugar
52 grams Meringue Powder
1/3 Cup Water
1/8 teaspoon Salt
1 teaspoon Vanilla
Procedure
1. Sift dry ingredients together using a sieve or fine mesh strainer
2. Place dry ingredients in a mixer with the paddle attachment
3. Add half the water to moisten the mixture. Once incorporated, scrape bowl and add the remaining part of the water
4. Scrape the bowl again before adding vanilla
5. Mix on low until light in color and stiff peaks are formed. Typically about 3-5 minutes
Things to Know
The procedure for this recipe is designed to create stiff peaks which work great as an edible glue for centerpieces or creating designs with firm structure. To create a thinner royal icing you will need to add additional water in very small increments until your desired consistency is achieved. Each time you add water, be cautious to only mix until the water is fully incorporated to avoid over-mixing additional air into the recipe.
Keep Learning
Want to learn more about royal icing? I've created a guide to the top questions I receive about this ooey-gooey-goodness. Click on the picture to get your free copy of the guide!
