Royal Icing


  • EZ's Best Meringue Powder 15g
  • Water, cold 60g

Preparation: In a mixing bowl, fitted with whisk attachment, dissolve and whip meringue powder in cold water.

  • Confectioner's Sugar, sifted 224g
  • Glycerine 3.25g

Preparation: Add sugar gradually whipping to soft peak. Stir in glycerine.



  1. Continue whipping the meringue mixture on high speed for 5-7 minutes, until stiff peak forms.
  2. Add food coloring, if desired.
  3. Transfer to pastry bag and pipe as desired.
  4. Cover with damp cloth to prevent the icing from drying out.