Royal Icing (with Meringue Powder)

Royal Icing (with Meringue Powder)

This simple royal icing is made using meringue powder versus other versions that use egg whites. Use it for cookies, decorating gingerbread houses and cakes.


3 ½ cups icing


  • 4 cups Domino® Confectioners Sugar
  • 3 tablespoons meringue powder
  • 1/3 cup warm water


Combine all ingredients together in mixing bowl. Beat on low speed with whip attachment until combined then increase speed to medium high and beat for 5 – 8 minutes, adding 2-3 tablespoons more warm water, as necessary. Icing should be stiff enough to hold a peak when tested. Use this thick icing to outline cookies.

To outline cookies, separate out as much icing as needed in different bowls then beat in colors with a fork or whisk until desired shades are achieved. Pipe the stiff icing with piping bags fitted with small round tips.

To create icing to flood or fill the centers of an outlined cookie, add a bit more water to the icing until it is fluid enough to easily spread when the cookie is tilted. Use toothpicks or small wooden skewers to help fill in holes or gaps.


Meringue powder is available in specialty stores wherever cake-decorating equipment is sold.

Use royal icing immediately. Keep covered with a damp cloth or plastic wrap to prevent drying.