Basic Royal Icing

Remember, we're making our icing with meringue powder as it is certain there will be small children eating it and this is a safer alternative to using raw egg whites. This icing dries very hard and is perfect for our project.
Course Desserts
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cups
Calories 662kcal
Author Aimee


  • 2 cups powdered sugar
  • 2 Tablespoons meringue powder
  • 3 Tablespoons water


  • In the bowl of an electric mixer fitted with the whisk attachment, combine powdered sugar and meringue powder.
  • Add the water slowly. Beat at medium-high speed until stiff peaks form (about 5-7 minutes).
  • Transfer icing to a piping bag, a medium ziplock bag, or an airtight container until ready to use.


You may have a little icing leftover, but you can keep it for future cookie decorating projects. Just store it in an airtight container at room temperature for up to 2 weeks.


Calories: 662kcal | Carbohydrates: 163g | Protein: 4g | Sodium: 54mg | Sugar: 156g | Calcium: 80mg