Ingredients and Supplies
- 8 cups powdered sugar, sifted
- 4 Tablespoons meringue powder
- 1 Tablespoon gum arabic
- 1/2 teaspoon cream of tarter
- 2/3 cup water
- Royal Icing Mix
Royal Icing is available in mix form (just add water), or you can follow the directions here to make your own royal icing.
Royal Icing is a stiff icing that is excellent for display cakes, pre made flowers, stringwork, run sugar, and putting a gingerbread house together. Not for icing a cake that will be eaten. When working with royal icing, keep bowls, beaters, bags, tips, etc... grease-free. Grease will break down royal icing. In small mixing bowl, combine water, meringue powder, and cream of tarter; beat until stiff peaks form.
In 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 a long time; whip until fluffy and will hold shape when piped. Keep covered with a damp towel. Store in airtight, clean, greaseless container and rewhip when ready to use.