• Epicurean_Delights_facebook
  • Epicurean_Delights_instagram
  • Epicurean_Delights*_twitter
  • Epicurean_Delights_on_Pinterest

Copyright© Epicurean Delights®. 2020
All Rights Reserved.
Terms of Use | Privacy Policy

How to make Royal Icing


Video Length: 8:21 mins

Download Icon.png
Webshopping Icon.png

What you are creating:

Make fluffy royal icing for string work, decorating and more! This recipe can also be used thinned down for flooding cookies.


Meringue Powder Version:
Makes: Approx. 6 cups

  • 6 tablespoons LorAnn Meringue Powder

  • 2 pounds powdered sugar

  • 10 to 12 tablespoons water*

* Water varies depending on weather conditions and desired stiffness of icing.

Soft Peak = more water
Stiff Peak = less water

Egg White Version:

Makes: Approx. 3 cups

  • 3 egg whites at room temperature

  • 1 pound powdered sugar

  • 1/2 teaspoon cream of tartar

Makes Approx: 6 Cups

Royal Icing.jpg

Related Projects:


  1. Meringue Powder Version:
    Combine ingredients (start with 10 tablespoons of water and add more in small amounts at time as needed) in mixing bowl and beat at low speed for 7 to 10 minutes until icing forms peaks and becomes white. After icing has formed peaks you may thin it down with more water for desired consistency.


  2. Egg White Version:
    Combine ingredients and beat at high speed for 7-10 minutes.


  • Keep all utensils and mixer bowl grease-free to prevent the icing from breaking down.

  • Too much water? Add more powdered sugar.
    Keep covered at all times in an air tight container.

  • Re-beat after storing. Do not add more water, it will beat back up to its original condition.

  • Never refrigerate.