Royal Icing

Royal Icing (Stiff Consistency)


  1. 3 level tablespoons (30 g) Wilton Meringue Powder
  2. 1 lb. (450 g) sifted pure cane confectioners’ sugar (powdered sugar)
  3. 5-6 tablespoons (75 mL – 120 mL) lukewarm water


  1. Place confectioners’ sugar and meringue powder in a bowl. Stir or mix at low speed until blended. Add water and mix 7-10 minutes at low-medium speed until icing turns from shiny to dull and holds a stiff peak. To prevent drying, be sure to cover the bowl with a damp cloth or airtight lid while working with the icing.
  2. Store icing in an airtight container at room temperature for up to two weeks. To reuse, beat on low to restore original texture. Makes about 2 ½ cups (570 g).


  1. Very Important: Make sure all utensils are grease-free!!
  2. Make sure you fluff your meringue powder before you measure it.