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How to make Royal Icing for Cookies

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Recipe

Royal icing for cookies is an easy recipe if you plan ahead just a little and get the measurements and the timing correct, it works every time!

I’ve been making this Royal icing for cookies recipe for years. It’s tried and tested and works super well to make cookie icing that hardens.

Royal icing in a bowl

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How do you make royal icing for cookies?

Start by measuring out the meringue powder and the water. It’s important that you measure them both correctly and as stated in the recipe (see recipe card at the end of the post)

Step 1 – Add your powdered sugar a bit at a time so it doesn’t make a big mess, then mix slowly until the sugar and liquid is all blended together.

Step 2 – Set your stand mixer on the medium/high setting and set a timer for 4 minutes, the timing is crucial so don’t forget this step.

Step 3 – After 4 minutes check to see if the icing is forming stiff peaks (like you see in the image with the stand mixer below) if not beat for a minute more.

Step 4 – Cover the royal icing right away as it will harden if left uncovered, I like to use Press ‘N’ Seal as it works better than plastic wrap.

Un-thinned royal icing made with meringue powder will keep in an airtight container for a couple weeks on your counter, you do not need to refrigerate it.

Aren't they adorable?! You can easily make these Hat and Mitten Decorated Cookies, click through to see a tutorial in the post!

Cookie Decorating equipment you’ll need

Here’s a list of my recommended basic cookie decorating equipment you’ll need to decorate one batch of cookies with Royal Icing:

Meringue powder I prefer to use either Wilton or Ateco meringue powder. Don’t wait until too near to Christmas to buy it as almost every year I’ve had to go round all the stores in town looking for meringue powder but they often sell out.

Americolor Food Coloring – This is the best food coloring out there, so much better than the gel type! The colors are vibrant and the selection is the best you’ll find.

No:2 Tips – If you only buy one size of decorating tip, the Wilton No:2 Tip would be a good size to get.

Decorating Bags – These disposable decorating bags by Wilton are what you’ll need. I prefer to use re-usable bags and wash them, but if you don’t decorate cookies very often the others may be a better bet.

Decorating Tip Set – if you want to splurge and get a whole set of tips, this is a nice one to start with.

Coupler Set – you’ll need one coupler set for every decorating bag you use.

Icing Bag Ties – you need these to tie the bags tightly at the top.

Cookie Cutters – I have SO many cookie cutters, including this bucket of 101 cookie cutters which covers most of the holidays!

Toothpicks – they are awesome for popping bubbles in wet icing and helping to push icing around on the cookie surface.

Royal icing in a mixer bowl

How To Use Royal Icing for Cookies

The first thing you need to do before you make your Royal Icing is figure out how much you need.

This batch of icing will make enough for 30-50 cookies depending on the size of your cookies.

The next thing you need to do is decide how many colors you want to use, and then get ready the correct number of bowls so you can mix it all up. Be sure you have cling wrap ready so that you can cover them as you go.

gluten free cookies on a cooling rack

How to thin out Royal icing for Cookies

Spoon out the total amount of already made Royal icing you need into one separate bowl. Start to thin that out by adding water, a tiny amount at a time until you get the consistency you desire.

The consistency that you want for simple cookie decorating is for 15-20 second count icing.

All that means is that if you drizzle the icing back into the bowl with a spoon (like you see in the photo below) it will take 15-20 seconds for the line of icing to disappear back into the bowl.

Do this by hand and do not overmix or you will incorporate air bubbles which will be annoying to deal with when you try to decorate your cookies later on.

Don’t rush this part or you will regret it later!

If it’s too thin, it will disappear faster than 15 seconds. In that case your only option is to add more stiff icing to the bowl and mix again. If it’s still to thick, just keep adding tiny amounts of water until you get it just right.

A simple royal icing recipe that works really well for decorating cookies | from teabiscuit.org

Make your cookies a day ahead

I usually make my gluten free cut out cookies a day ahead as I’ve had problems in the past with the butter/fat from the cookies bleeding up into my dried icing resulting in a stain on the cookie that can’t be fixed.

That is the definition of a very bad cookie day!

There are many theories regarding the cause of this but it is definitely more of a problem for me in the hotter months.

I rarely have this issue now as I’ve found that baking the cookies a day ahead usually prevents it, and as I mention in my list of cookie decorating tips, using a fan to dry the icing also helps prevent this.

decorated cookies on a plate

Adding Color to Royal Icing for Cookies

Once I’ve thinned out my icing, then I will divide it up again into smaller bowls in order to add the colors. I use the ‘Press ‘N’ Seal’ cling wrap to cover the bowls as you really need it to be airtight or the icing will start to dry in the bowl.

Regular cling wrap does not seal as well and I’ve had a few mishaps over the years with half dried bowls of icing!

Then, simply add in one or two drops (depends on the amount of icing) of food coloring and slowly mix until the color is evenly distributed through the icing.

I prefer the Americolor brand as they have a great selection and they are easier to work with than gel colors.

More Royal Icing FAQ’s

Can I make Royal Icing without Meringue Powder?

If you live outside of the USA it may be tricky to find meringue powder, so then your best option would be to use a recipe that uses egg whites instead.

How long does it take for royal icing to set up?

Royal Icing for Cookies will take between 8-12 hours to fully harden. This exact time for it to set up will vary and depends how thick the icing layer is, and will be affected by heat and humidity.

What Makes Royal Icing Hard?

Egg white, which in this recipe comes in the form of meringue powder, is what makes Royal icing dry really hard. If you simply mix powdered sugar with water it will not dry hard like royal icing made with egg white.

Will my cookie Icing dry shiny?

It depends, it usually has a little sheen but tends toward being more matte finish. If I’m making a large batch of cookies I use a small table top fan to speed up the drying process and it can help make them just a tad more shiny.

I don’t like the taste of the icing, can I fix it?

Royal Icing made with meringue powder is not in the same league in terms of taste as cupcake frosting and depending on the brand of meringue powder you use that can definitely affect the taste. You can add a few drops of flavored extract like vanilla or almond (oil free) to the icing when you add the liquid and that should help.

Is Royal Icing Hard to use?

I think the issues most people have with Royal Icing for cookies is that the consistency is wrong and then it may not behave the way they expect it to, or dry as hard as they had hoped.

Is it Safe to Eat Royal Icing?

This royal icing for cookies recipe is very safe to eat and poses no food poisoning risk as it is made with dried meringue powder and not raw eggs.

If you prefer to make royal icing with raw eggs rather than meringue powder just ensure that you used pasteurized egg white to minimize the risk.

More Tips for Cookie Decorating with Royal Icing

CUT OUT COOKIES
You must use a good cut out cookie recipe, it’s so important that the cookies hold their shape and do not spread! This is my Gluten Free Cut out Cookie Recipe which works great for cookie decorating. If you are not gluten free then I recommend this cut out cookie recipe instead.

DARK COLORED ICING
dark colors like green, black, and red, can taste bitter, so don’t over do the colors and only use in small amounts in your cookie decorating. Americolor have a ‘no taste red’ color which is great!

TOO MUCH COLOR – if you add too much color to your icing (especially dark colors like blacks, greens, and reds) there’s a risk that your icing will not dry fully, this has only happened to me a couple times when I was trying to make the color darker. The Icing can separate and will become almost foamy and in the end it just won’t dry. If this happens you’ll need to start again.

USE A FAN – when you’re drying your cookies it’s a great idea to use a table top fan or one on a stand to help dry the icing, you can leave it on for a few hours to help speed up the drying process.

SUNLIGHT – Do not dry the decorated cookies in direct sunlight! The fat from your cookies will soften and bleed up into the icing causing greasy spots to appear. I learned the hard way with cookies left out on my dining table in the sun, they were dry but they looked terrible!

KEEP IT COOL – If you live in warmer climates then make sure your room is not too hot and humid as this will slow drying and may cause the same issues with the cookies drying in the sun (see above) put the AC on if you need to to help with both these issues.

DRYING TIME – how long it will take for the icing to fully harden will vary and depends on how thick it is, the temperature of your room, and similar factors like that. Be prepared to leave them over night to dry, then test them the next day.

STORING DECORATED COOKIES – decorated gluten free cookies will keep for a couple of days. The shelf life of a gluten free cut out cookie it a lot less than a regular cookies, which will still be edible a couple of weeks after decorating if you keep them in an airtight container.

Aren't they adorable?! You can easily make these Hat and Mitten Decorated Cookies, click through to see a tutorial in the post!

Royal Icing for Cookies

How to Make Royal Icing for Cookies with ONLY 2 Ingredients! it’s gluten free and dairy free too.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 50 cookies (approx)
easy royal icing recipe for cookies
4.87 from 29 votes
Print

Ingredients

Instructions

  1. Please read the details in the post before you start to make this icing, there’s details on how to dry it, troubleshooting guides and more about cookie decorating,

  2. Add in the meringue powder and water into the mixing bowl of your stand mixer and beat together for a few minutes until frothy.

  3. Add in the powdered sugar and mix together slowly until all the liquid and powdered sugar is combined. If using flavored extract such as vanilla (it must be oil free!) you can add it now, I don't typically add flavor to my icing as I prefer to add it to the cookies.

  4. If you have a stand mixer set it at a medium high speed and beat it together for 4 minutes with the paddle attachment, don’t forget to set a timer!

  5. Your icing should have semi-stiff peaks (see photos in post) when the icing is ready, not floppy peaks!

  6. If the icing is not quite stiff enough then watch closely and beat for one more minute and check it again.
  7. Icing (not thinned with water) made with meringue powder can be kept on the counter top in an airtight container for a week or so, it may require a little remixing after a day or two as the water can separate on the bottom of the bowl.

  8. This icing will need to be thinned out prior to decorating cookies with it, please scroll back up to read the paragraph in the post for specific details on how to do that.

Nutrition Facts
Royal Icing for Cookies
Amount Per Serving (44 g)
Calories 168
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information on Noshtastic is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Author: Noshtastic
Course: Dessert

About Sheena Strain

Sheena Strain is the proud owner of Noshtastic, a gluten free website that specializes in easy family meals including Low Carb, Keto, Paleo, Whole30, and many pressure cooker recipes.

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  3. Janet Gibson says

    I am making German Lebkuchen hearts, so I used the icing to write messages, making some outlines and shapes. All of the icing slid off the heart once it hardened. Any suggestion? Many thanks.

    Reply

  5. melissa says

    When piping outlines on a cookie( example being a pumpkin) how long do you wait to flood the cookie, I don’t want to lose the line but want them to blend nice especially if different colors

    Reply

  7. Karyn says

    5 stars
    I’ve used this recipe multiple times and it’s always worked out great! Make sure you sift your icing sugar!!

    My question is do you have any tips on helping the darker colours not taste bitter? I thought of adding a drop of vanilla extract but didn’t want to ruin the batch.

    Reply

    • Sheena Strain says

      Hi Karyn, the only tip I have is to look for ‘no taste’ dark colors. It’s been a few years since I’ve made this recipe but there used to be a no taste red available (don’t remember the brand) but I can’t recall ever seeing a no taste black so I tended to avoid that color unless it was only a small amount.

      Reply

  8. anita says

    5 stars
    this was an easy recipe, but it did make loads of icing… enough for a 1000 cookies. Next time I will use 1/4 or 1/2 the recipes. I was able to share with my neighbour so it did not go to waste 🙂 Ǧiáx̌six̌a

    Reply

    • Cornelia says

      After reading the comments, I decided to make 1/4 of the royal icing. I only had 28 cookies. I probably have enough for 30 more. So I’m making another batch of cookies. My family Thanks You

      Reply

  9. Jackie says

    Your cookies look beautiful but I guess my question always is with so many things using royal icing or even fondant for cakes etc. Why would you use icings that really don’t taste all that good for all of the work that goes into the cookies I’m not quite following.

    Reply

  11. Alanna says

    I made this icing and it turned out great for my first time! For how long can you freeze it and how should I thaw it when I’m ready to use it again? Thanks!

    Reply

    • Sheena Strain says

      Hi Alanna, you can’t freeze the icing unless it’s dried onto the cookies but it will keep in an airtight container on your counter for couple of weeks although the longer it is sitting the more likely it is to split a little bit, you may be able to fix it by mixing briefly, hope that helps.

      Reply

  13. Maria Boznos says

    When using more than one color icing, do you let the one color dry first and then layer the additional color on top?

    Reply

    • Sheena Strain says

      Hi Maria, yes I would wait at least 30 minutes before adding another color on top. Sometimes you need to let it dry overnight before you add a layer on top, it depends how much you are adding.

      Reply

  14. Cindy says

    1 star
    This icing was not like any royal icing. It took forever to dry and was sticky in some areas. It did not pipe well either. Very thick and would separate if water was added. Had to make a different recipe to complete my Christmas cookies.

    Reply

    • Sheena Strain says

      I’ve been using this recipe as written for ten years so I know that the amounts listed work well. It sounds like perhaps you added too much food coloring which can make it sticky and prevent it drying, as mentioned in the post this can be an issue with darker colors like green, red, and black.

      Reply

    • Sheena Strain says

      Hi Jenne,
      I have tried adding a little in the past but I didn’t find it made any significant difference once the icing was fully dried so I didn’t think it was worth adding. Sometimes using a small table top fan to speed up the drying might help but I’m afraid that a matte finish is usually the way they look once they are dried most of the time.

      Reply

  16. Kandace says

    Made this tonight, read through directions carefully. Measured carefully..consistency was powdery ended up adding way more water than 1 cup. Icing tastes terrible too!!

    Reply

    • Sheena Strain says

      Hi Kandace

      I’m so sorry it didn’t work for you it sound like the measurements were off somewhere along the way, what brand of meringue powder did you use? Are you living at high altitude? Your description of powdery sounds like there was not enough water or too much of the powdered sugar perhaps. And the taste depends on the meringue powder brand, it doesn’t taste nearly as nice as frosting for sure and if you add color (especially dark colors) that can also impact the taste.

      Reply

    • Sheena Strain says

      Hi Renay

      You can store it in an airtight container on your countertop, it does not need to be refrigerated. It will keep for a week or more like that. If you have added water to it to thin it out you can’t really keep it, this only applies to the unthinned icing, hope that helps!

      Reply

  21. April Henry says

    Hi! I noticed that you don’t use any flavorings/extracts in your royal icing. Is there a reason for this? I’d like to try your recipe as the one I usually use never seems to taste very good, even when I add vanilla. I’m guessing that maybe it may add too much flavor?? Thanks in advance!

    Reply

    • Sheena Strain says

      Hi April,

      that’s a great question! So Royal Icing made will never taste as good as frosting so its probably not the recipe you’ve been using it’s simply how it is unfortunately. I try to compensate by having a great tasting cookie and that’s where I’d typically add the flavor, usually almond or vanilla extract. There may be some mild taste differences in the brands of meringue powder but I don’t know if that’s enough to make a difference for you if you just don’t like the overall flavor, I’ve read that Williams Sononma or CK meringue powder have a better taste than some of the others like Wilton but I’ve not used them. I mentioned this in the post but in case you missed it, dark icing colors like reds, greens, dark blues and black do tend to add a bitter taste to icing so bear that in mind, you can find some ‘no taste’ colors that don’t have that funky taste. I hope that helps, let me know if you have more questions.

      Reply

  22. Beth says

    Thank you for tbe information and recipe. If wanting to add flavor into the icing when should thst be done? When thinning the icing as it is liquid?

    Reply

    • Sheena Strain says

      Hi Beth! yes, you could add a tiny bit of vanilla extract or almond extract if you like when you are thinning, but, you can’t totally replace the added water for thinning with that sort of flavor as it is usually oil based and too much could spoil the texture of the icing, but a little bit is just fine, hope that helps!

      Reply

  23. Tsanchez says

    Can I freeze the unused unthinned frosting? Maybe we didn’t use enough on our cookies but we ended up with 5 times too much and the meringue powder was costly I’d rather not waste it but we probably won’t need it for months. Will it work after being frozen?

    Reply

    • Sheena Strain says

      Hi, you don’t need to freeze the unthinned icing it will keep on the counter in an airtight container for several weeks. You can freeze the decorated cookies. I have never frozen it and then used it to decorate so I have no idea if that will work.

      Reply

  25. Jeannine Plourde says

    5 stars
    I’m so glad I read this article. Cookies are baked but I don’t know how to make icing… now I do. Article is well written and completely easy to understand. Christmas cookies… here I come!

    Reply

  26. Denise Z says

    Hi!
    Years ago I used royal icing when I was decorating cakes before my children were born and when they were very little. Life got crazy and now I’m a grandma wanting to make special cookies for my two little angels. This is my first foray w cookies. I’m wondering if you’ve used your royal icing to dip cookies into as an option instead of piping and filling. If so, do you have any suggestions?
    BTW, you gave fantastic instructions and suggestions to make this work. I can wait to start this week.

    Reply

    • Sheena Strain says

      Hey Denise! That’s so sweet to make cookies for your grandchildren, I know they will love them! So yes, you can dip the cookies into the icing. You need a steady hand and you need to be able to hold them on the edges and dip them while keeping them as horizontal as you can and avoid having your fingers over the edge of the cookie which will mess with the way the icing is around the edges. You’ll get a feel for it once you try I think, but it can be a little tricky.

      Reply

    • Sheena Strain says

      Hi Donna! So I have used erythritol for my low carb recipes but I’ve never tried xylitol as it’s known to cause gastrointestinal issues so I don’t want to risk it as I already have enough issues there (I have Celiac Disease). If you are asking if you can use either of those ingredients for this recipe I think the answer would be no, I don’t think the powdered low carb sweetener will behave like powdered sugar for this recipe, but that said, I’ve never tried it.

      Reply

    • Sheena Strain says

      Hi Cari!

      Yes, I have a gluten free cut out cookie recipe that’s linked up above in the post a couple times. If you are not gluten free then search on the internet for the cut out cookies recipe on the bake at 350 blog, it’s an excellent recipe.

      Reply

  29. Pamela Winter says

    First time making royal icing so I am trying to prepare.Do you thin out all of the icing you’re going to use for the outline or just the icing you’re going to fill in? For the flooding icing- do you pipe that as well or just kind of spoon it on then spread it with a toothpick? I had read someone else using wrap to seal the icing but they mentioned making sure the wrap touches some of the icing so it doesn’t harden? Thanks!

    Reply

    • Sheena Strain says

      Hi Pamela!

      So the icing the way it is after you mix in the recipe will not be thin enough to outline, it’s much too thick as it is and not suitable for outlining. If you want an outline consistency it needs to be thinned out a little bit you want the consistency of toothpaste, however, most of the time if my design is relatively simple I prefer to just make one consistency of icing that is at about a 15-second count when I drizzle it back in the bowl. I find that is good enough for outlining (I use a two number tip) and also for flooding too and it saves making two different consistencies. If you have a larger tip like a three or a five then I swap out the other tip two and flood with the same icing consistency. When I thin my icing I cover with the wrap and try to get it into the bags I’m going to be using as soon as possible, but it will need to be airtight. Once you have thinned the icing it doesn’t keep as long as the unthinned and will start to separate if left overnight. Please let me know if you have more question! I’m happy to help

      Reply

  31. Cheryk says

    5 stars
    You can also use JoAnn coupons at Michaels. Sometimes they have a 60% off one which is great! Love your instructions. Cookies look great!

    Reply

    • Sheena Strain says

      Hi Cheryl, I didn’t know that you could use JoAnn Coupons there, that’s good to know! I was at Michaels yesterday getting cookie decorating supplies and the line was halfway up the store!

      Reply

    • Sheena says

      Hi Julia,

      I add the coloring when I thin the icing down for decorating. The only exception would be if I’m on a massive cookie decorating spree and I know that I’ll need a whole batch of one color (like red or green for Christmas cookies) then I might add it directly to the mixer at the start, but I don’t typically need that much of one color.

      Reply

  36. Margaret says

    5 stars
    Hi Sheena,
    Just wanted to say thank you.
    My granddaughter and I had a great time making your royal icing recipe. I didn’t come into any problems while making it.
    I’m definitely going to tell my decorating friends about this recipe.

    Sincerely Margaret

    Reply

    • Sheena says

      Hi Margaret! I’m so thrilled to hear that this worked out for you, that makes me really happy! I hope you had fun decorating cookies, it’s one of my favorite things to do 🙂

      Reply

  37. Jen says

    5 stars
    How many cups of icing does this make? I use a similar recipe but this looks like it is double since I only use 1 bag (8 cups) of powdered sugar. 🙂 Thank you!

    Reply

    • Sheena says

      Hey Jen, great question! 🙂 I think I’m using the same amount of powdered sugar that you are, eight cups of powdered sugar weighs about 2 lbs which is the size of bag I use, but maybe you are using a smaller bag? To tell you the truth I have never measured it in cups when it’s finished. It fills about 1/2 to 3/4 of a five quart kitchen aid mixer bowl so I’m guessing about 8 cups? Not 100% sure though. It will decorate about 35 – 50 cookies, it really depends what size the cookies are and how much icing you use.

      Reply

    • Sheena says

      Hi Elsi, Thanks for asking, I should have added it in to the recipe but I’m so used to doing with a cup I forgot to add it! (I use a scale for all my other baking). I just weighed it out and it came to 150g, I’ve amended the recipe now

      Reply

      • Elsi says

        Thanks Sheena!
        I have a 1/2 measuring cup but it hard to tell how much I need.
        Therefor the best for me is by grams.
        Thanks again 🙂

        Reply

  40. Joann says

    5 stars
    Thanks so much. I am actually making cookie pops for my son’s birthday favors next week and I was looking for this recipe and it happened to pop up on my news feed. The wilt on cookie icing is too loose for me so this should be perfect. About how long does it take to dry ?? I normally make the cookies one day, ice the second and bag the 3rd but would love to not make it a 3 day process. Thanks

    Reply

    • Sheena says

      Hey Joann, It takes probably nine hours or more to dry, you may be able to speed it up if you have a small fan to help speed up the drying process.

      Reply

    • Sheena says

      Hi Rebecca, it really depends how much icing you have and I don’t measure the water. What you want to get to is the ‘second count’, so how long it takes for a drizzle of icing to disappear when you drizzle it back onto the icing in your bowl, you get that by adding small amounts (tsp or less) of water at a time and then mixing it in, then testing the consistency to get the second count you want. Most of the time I use 20 second count icing (like you can see in the turorial linked at the end of this post) but if I want to make flood consistency then I will make it about 12 – 15 second count icing. If your flood icing is too thin it can be prone to getting a lot of air bubbles.

      Reply

    • Sheena says

      Hi Wanda, I think the most common cause for the icing not working with dark colors is if you add too much coloring (and usually that means it doesn’t ever dry) I would add a little at a time and if you need to let the icing sit (covered) to allow the colors to darken a bit, they will darken a little more as they dry too. I’ve had it happen to me a couple of times in the past (with reds and greens) and so now I’m just cautious not to overdo it with the colors.

      Reply

  45. Tricia @ Saving room for dessert says

    Hey Sheena – I recently made royal icing with the same ingredients but it became full of air bubbles and never set. The cookies were ruined and I was so upset as it was for a gender reveal party for my son and daughter-in-law. What do you think I did wrong? Too much water, over beating? It just stayed sticky and never hardened. Thanks for any help!

    Reply

    • Sheena says

      5 stars
      Hey Tricia, I always put a timer on and basically stand over the mixer until the timer goes off, it only takes about 4 – 5 mins tops, over beating will cause issues. If your icing is too runny it can be prone to having air bubbles in it, if there’s only a few I pop them with a toothpick. Sometimes if you use too much coloring, (especially dark colors like red, green or black) the icing can become kind of foamy and never dries, I’ve had that happen once or twice and there’s nothing that can be done 🙁 If you’re using dark colors and you don’t think you have enough color in your icing you can cover the icing and let it sit for a while and it will darken a bit more in the bowl.

      Reply

      • Tricia @ Saving room for dessert says

        5 stars
        Thanks so much – I’m going to try your recipe when I make the cookies (again) for a baby shower in late February. They are onsie cookies in all white – no color. I must have over beat it and added too much water. Thanks again! All your cookies are gorgeous 🙂

        Reply

    • Kristin says

      I use a damp paper towel and I put it over my icing bowls that I have divided up into colors on top for a couple minutes and all your air bubbles go to the top. You just rewhip it works every time.

      Reply

  49. Erica D. says

    Okay, I had never heard of this powder before now – or at least never knew what it was. Now I’m going to search for it next time I’m at Michael’s! And yes, those coupons are awesome – right?!?!

    Reply

    • Sheena says

      The coupons are great! I live close to Michaels so I sometimes go just for one thing (like the meringue powder) and use the 40% off coupon to buy it.

      Reply

      • Karen Sketchley says

        5 stars
        Love this ! I love working with Royal Icing but I’ve been spoiled as I’ve always used a mix and just added water. Can’t find mix anymore so was going to make my on. Looks super easy but I am having the WORST time finding meringue powder !!! 4 stores now and no sign they ever carried it. I know I can get it at stores like A.C. Moore or Michaels but have no car and am at the mercy of my daughter ( Amber, I am mom Karen) for a ride and those stores are not close. I’ll get it made somehow !! I am a candy maker and have used forever to make lowers, eyes(they are tricky) and carrots ( for Easter) and 1 pound bag made a million of there ! Must have had 12 long sheets of waxed or parchment paper full of all of those things. All these sheets draped over anything I could find waiting for it to dry !!! SO worth it. Buying those things pre made costs a fortune !!! They lasted a few ears,when properly stored all sealed up. I just wish I’d realized sooner I could make my own. Can’t wait to get started !!! Gotta track down meringue powder ! Thanks

        Reply

      • Karen Sketchley says

        I searched Walmart and no sign they ever carried it ! I was looking in the baking/ cookie cake decorating stuff aisle. Did I look in the wrong place ??

        Reply

        • Sheena Strain says

          Hi Karen, in my Walmart there is an aisle off to the side (nearer the garden department and alongside office supplies, greetings cards, and other things like that) that has cookie decorating and cake decorating paraphernalia, this is NOT the same aisle as the food aisle with flour, sugar, and other baking food items, it’s on the other side of the store. If you go to the walmart website and search for your local store, then search for meringue powder (it’s usually Wilton brand they have) then it will tell you if it’s available and in stock in your store today.

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        • Sheena Strain says

          I’m not sure if you were in the right place or not, it’s best to look on the website and it will tell you if it’s in stock at your local store then I’d find a person in the store to help you find it (or order it to pick up same day)

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    • Jen says

      I was just about to start making this recipe when I went to measure out 1/2 or 150g of meringue powder, when I read the whole container of meringue powder is only 113g but there is definitely more than 1/2cup in it. So which is it? 1/2c or 150grams?

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