Our recipe for foolproof royal icing.
- 2 lb (900g) confectioner’s sugar, plus more if needed
- ½ cup (125mL) meringue powder
- ½ to ¾ cup (125 to 175mL) warm water
- Food colouring, if desired
Place sugar and meringue powder in the bowl of an electric mixer and set on low speed. Pour water in slowly, using enough to create the desired consistency of thick honey. You may need to add in a few drops of water or 1 to 2 tbsp of confectioner’s sugar, since royal icing can be too thick or too thin depending on several factors. Once well blended, turn mixer to medium-high and beat for about 7 minutes.
Add food colouring one drop at a time to achieve desired colour. You can also divide the recipe into parts to create different colours.
Use immediately or store in the fridge in an airtight container for up to 2 days.