The most common use of meringue powder is making royal icing. Royal icing is perfect for assembling gingerbread houses, creating beautiful piped flowers that dry hard, or decorating cookies with a smooth, professional finish. Royal icing has minimal ingredients with powdered sugar, meringue powder, water, and cream of tartar. Gum arabic is optional and can be added to help with the elasticity, which is ideal when piping.
When making royal icing, it is important to bring the icing to a stiff consistency to set the meringue. At this point, the icing can be used to assemble gingerbread houses or pipe flowers. If decorating cookies, the royal icing is taken in its stiff form, then thinned to a medium consistency to pipe onto cookies.
Royal icing is not used to ice cakes or cupcakes as it dries hard.
If only making a batch or two of royal icing a year, check out our royal icing mixes
. It may be more cost-effective as it has meringue powder already added.
Royal Icing with Meringue Powder Recipe
- 8 Cups Powdered Sugar, Sifted
- 4 Tablespoons Meringue Powder
- 1 Tablespoon Gum Arabic
- 1/2 Teaspoon Cream of Tartar
- 2/3 Cup Water
In a small mixing bowl, combine water, meringue powder, and cream of tartar; beat until stiff peaks form.
In a separate bowl, combine powdered sugar and gum arabic; mix thoroughly, then add to meringue. Beat on low, then medium speed until stiff peaks form.
Royal Icing needs to be whipped for a long time; whip until fluffy and will hold shape when piped. Keep covered with a damp towel. Store in an airtight, clean, greaseless container and re-whip when ready to use.
Royal Icing Tip
When working with royal icing, keep bowls, beaters, bags, tips, etc. grease-free. Grease will break down royal icing.