Royal Icing Recipe
This royal icing is THE BEST Royal Icing I have ever used for a gingerbread house! It is a strong "edible glue" but easy to work with.
Servings 16 servings
Calories 92kcal
Ingredients
- 3 cups icing sugar/confectioners’ sugar/powdered sugar sifted
- 2 tablespoons meringue powder
- 6 tablespoons warm water
Instructions
- Combine the icing sugar and the meringue powder in a clean and grease-free mixing bowl. ***Do NOT use a plastic bowl. I recommend using stainless steel, washed with hot water and dried with a paper towel.
- Add the water and beat until the icing forms peaks (about 8-10 minutes with a heavy-duty mixer, 10-12 minutes with a hand-held mixer). * I also recommend using a stand mixer, as it's a pain to use a hand held.
- Keep the icing covered with a damp cloth while it is being used and store it in an airtight container (do NOT refrigerate it).Before using again: beat again at low speed
Notes
Note: For successful icing, keep all utensils completely grease free.
Makes 3 cups.
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Nutrition
Calories: 92kcal | Carbohydrates: 24g | Sodium: 2mg | Potassium: 305mg | Fiber: 0.004g | Sugar: 22g | Calcium: 1mg | Iron: 0.1mg
