Royal Icing
  • 2 pounds powdered sugar (each pound of powdered sugar is about 4.5 cups of powdered sugar)
  • ⅓ cup + 1 tablespoon meringue powder
  • ¾ cup warm water
  • 1-2 teaspoons vanilla extract
  1. Mix powdered sugar and meringue powder on low for 1 minute until it's fully blended.
  2. Add water and extract and mix on low until it's mixed well.
  3. Then turn mixer on medium and beat until the icing is stiff 8-10 minutes.
  4. Add water to thin to the consistency you need. (add drops at a time!)
  5. You can store royal icing at room temperature or in the refrigerator for a few weeks.
  6. Whip it if it becomes separated.
  7. I added a few drops of Ivory Americolor Food Coloring. It gives the cookies an antique type of look.
Recipe by Created by Diane at