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Royal Icing Recipe

This is my all time favorite royal icing recipe! This recipe uses 2 lbs of confectioners sugar but you mix in 1lb at a time. If you buy a 2lb bag just eyeball half the bag. This recipe also doubles quite nicely.

Use a stand mixer with the whisk attachment to start.

Add to your mixing bowl:

  • 1/3 cup Meringue Powder
  • 1/2 cup of warm water (start with a tiny bit more if you will not be adding the lemon juice from next step)

Whisk until doubled in size, 1 - 2 minutes. Do not over mix.

Add to your whisked mixture:

  • 1/4 - 1 tsp butter flavoring (find it here!). You may question if this step is worth it - but it is! 
  • 1 tsp vanilla
  • OPTIONAL 2 tbsp fresh lemon juice This is optional, but the lemon really cuts the sweetness of the icing nicely.

Mix until just incorporated.

  • Mix in 1lb of confectioners sugar

Mix until just incorporated.

  • Mix in 1 tbsp light corn syrup

Mix until just incorporated.

  • Mix in 1lb of confectioners sugar

Mix until fully incorporated.

Continue to mix for about 3 minutes on high - your icing will start to turn white and have a fluffy look. But do NOT overmix. Overmixing can cause the icing to collapse. This will yield a VERY stiff icing. If you feel it is too stiff even to start with, add small amounts of water.

It is best to start with very stiff icing for a few reasons:

If you are going to store it at all before using, the less water, the less it separates. When you color your icing this adds liquid, so you may regret adding too much water to start with.

To color your icing: Add your gel color and then add droplets (yes, droplets!) of water to bring it to the consistency you want.