No Fail Royal Icing Recipe

5 from 2 votes

If gingerbread houses are one of your holiday traditions, you need my no-fail royal icing recipe! I'll give you easy steps and the secret to success!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: meringue powder, royal icing

Servings: Cups Royal Icing

Calories: 646kcal

Author: Mindee

Cost: 10

Ingredients

3 Tbs. Meringue Powder
4 Cups Powdered Sugar sifted about 1 lb.
6 Tbs. Water

Instructions

First of all, you have probably noticed there are no egg whites in this recipe, but there is some weird stuff called meringue powder. You can buy meringue powder at any kitchen specialty store as well as Walmart (with the cake decorating supplies). The reason I use meringue powder is that with it, I will always get the same results when it comes to the end product. Egg whites vary in quality for various reasons, therefore making the consistency and quality of the royal icing vary.
When making royal icing, it is preferable to use a stand mixer simply because royal icing is tough stuff and can be hard on a hand mixer. If you are going to use a hand mixer, do not make a double batch. You will burn out your hand mixer’s motor.
Always make sure the bowl and mixer attachments are completely clean. Any grease, even the tiniest bit, will ruin royal icing.
Beat all the ingredients together at a medium speed for 7 to 10 minutes. Icing should form stiff peaks and will have lost its sheen.
It is recommended to use disposable frosting bags when using royal icing. Fill frosting bags and cover any remaining icing in the bowl with a damp towel to prevent hardening.
One batch makes 3 cups, which is enough for 2 gingerbread houses.

Notes

This recipe was adapted from the Wilton recipe.

Nutrition