Meringue powder is the key to consistent, excellent results with your royal icing recipe every single time. The old fashioned way of whipping egg whites and adding powdered sugar is messy and frustrating, in my experience! This is recipe has been tried and true for me for years! I got this recipe from the Instagram stories of the owner of the Sweet Silhouettes cutter shop, Cacey Tacquard, and it hasn't failed me yet!
The Royal Icing Recipe With Meringue Powder Including Measurements
3/4 cup of warm water
5 tbs Bakerpan Meringue Powder
2 lbs Powdered Sugar
In the bowl of your stand mixer fitted with a paddle attachment, mix together the water and meringue powder on a 1-2 setting just to froth a bit.
Add your powdered sugar-no need to sift, just let the mixer do the work
mix in the powdered sugar until incorporated on a 1-2 setting until the consistency resembles thin honey.
Turn up the mixer to 4-5 and mix on high for 4 minutes until icing is fluffy and cloud like.
A few key tips for Success with Royal Icing With Meringue Powder
After mixing, store at room temp on the counter covered with a wet tea towel or a lid like this one for your kitchen aid bowl to keep the icing from forming a crust which will make it more difficult to pipe with.
Icing can be refrigerated and stored for 3-4 days. However, be sure to pop it back into the mixer to mix on high for about 30 seconds to refresh it after storing.
For a more in depth tutorial, check out the full video on YouTube