Royal Icing Recipe

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Royal Icing is renowned for its stiff consistency, making it ideal for intricate and decorative work like display cakes, pre-made flowers, string work, run sugar, and constructing gingerbread houses. It's crucial to note that due to its hard texture, it's not recommended for icing cakes that are meant to be eaten as it may not provide a pleasant eating experience.
Royal Icing Recipe or From Mix

Royal Icing Recipe, Mix vs Meringue

Royal Icing is available in mix form (just add water), or you can follow the directions here to make your own royal icing. When working with royal icing, keep bowls, beaters, bags, tips, etc... grease-free. Grease will break down royal icing.


  • 8 cups powdered sugar, sifted
  • 4 Tablespoons meringue powder
  • 1 Tablespoon gum arabic
  • 1/2 teaspoon cream of tarter
  • 2/3 cup water
  • OR
  • Royal Icing Mix


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.

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