Royal Icing

(from Peachblossm’s recipe box)

Source: Tiffany's Cookie Class

Prep time: 10 minutes
Cook time: 12 minutes
Serves 40 people

Categories: cookies, dessert


  • 1 pound 10x powdered sugar
  • 1/3 cup warm water
  • 1/4 cup meringue powder
  • 1 teaspoon flavoring extract or emulsion


  1. pour warm water in to stand mixer fitted with a paddle attachment and add meringue powder. The warm water will help dissolve the meringue powder.

  2. mix on meduim speed for a minute or so until fluffy and foamy. Scrape down sides as necessary.

  3. Add flavoring and mix until incorporated. You may wish to use clear vanilla for extra-white frosting. Lemon and/or Almond are popular flavors.

  4. with mixer on low, slowly add powdered sugar to avoid a powdery explosion. Putting a kitchen towel over the mixer also helps to contain the sugar spills and poofs.

  5. once all the sugar is added, increase speed to medium low. THe amount of mixing time can vary from 4-7 minutes depending on the humidity. Beat icing until it changes from the ivory color to a white. After a few minutes of mixing you’ll notice the icing will become stiff and increase in size.

  6. after 4-7 minutes, pull the paddle out. If a soft (or stiff) peak forms your icing is ready. Color as desired.

  7. store containers with an airtight lid

  8. To make flood consistency, slowly add water 1 teaspoon at a time until icing thins to desired consistency. Run your spatula or knife through the icing. Count how long it takes the line to disappear. Most of Anne’s flood falls between 5-10 seconds. Err on the thick side to avoid watery icing.

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