This royal icing recipe uses meringue powder rather than raw egg whites, making it a safer option for pregnant people, young children, and the elderly or immune compromised.
Servings: 20or more cookies worth
Author: Marie Porter
⅓cuplukewarm water ideal or large mixing bowl (to beat with an electric hand mixer)
Combine icing sugar and meringue powder in the bowl of a stand mixer - ideal - or large mixing bowl (to beat with an electric hand mixer)
Add water, mix on low speed until combined.
Turn speed up to high, beat for a couple minutes until thick, smooth, and glossy.
Check the frosting for consistency, adjust as needed for your intended usage. You will want a fairly thick frosting – but still smooth and workable – for piping details and borders.*
If you're not using it immediately, transfer to an airtight container, cover surface with plastic wrap, and secure lid tightly.
Re-whip before use.
* A good way to figure out if your frosting is the right consistency is to pull a spoon through the middle of the frosting bowl.– If the frosting settles out in less than 5 seconds, it’s too runny. Add a little more powdered sugar.– If the frosting settles out in 5-10 seconds, you’re good to go!– If the frosting takes longer than 10 seconds to settle, it’s too thick. Add a little water or lemon juice and try again.