500 gm bag (or 1 pound bag) powdered sugar (about 4 cups)

3 tablespoons meringue powder

5-6 tablespoons water


  1. Put powdered sugar and meringue powder and just 5 tablespoons of water in your mixing bowl.
  2. Mix with a paddle attachment (if using a Kitchen Aid mixer).
  3. Mix on low speed until incorporated.
  4. The icing should have a peanut butter consistency at this point.
  5. If it’s stiffer than that, add another tablespoon of water.
  6. If the icing is too loose, add more powdered sugar.
  7. Mix on low speed for 7-10 minutes until very white and fluffy.
  8. Remove from mixer and place a damp towel over the bowl so the icing doesn’t dry out.


  • To store, cover icing with plastic wrap and cover with a lid.
  • If you don’t have a lid, cover with plastic wrap, then a damp towel, then place inside a plastic bag tied with a twist tie.
  • Will store at room temp for 2 days, or a week if refrigerated.

TUTORIAL:  Royal Icing 2 Ways