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Royal Icing with Meringue Powder

Meringue powder is an icing mix available in cake-decorating supply stores. This recipe is a good choice if you're concerned about consuming raw eggs.

  • Yield: Makes about 4 cups

Source: Martha Stewart Living, May 1995


  • 6 tablespoons meringue powder
  • 4 cups confectioners' sugar (one 1-pound box), sifted


  1. Place meringue powder and 3/4 cup water in the bowl of an electric mixer and use the whisk attachment to combine. Add 1/4 cup of the sugar; mix well on low speed. Gradually add remaining 3 3/4 cups sugar, mixing constantly and scraping down the sides.

  2. Increase the speed to high and continue to beat until soft peaks form, about 5 minutes. Gradually add more water as necessary to thin to the consistency appropriate for the decorating you are doing. As a rule, the icing should be stiffer for lettering, more malleable for making petals -- but you will need to experiment to find the best consistency. Store at room temperature in an airtight metal or glass container for up to 2 weeks.

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