Royal Icing
  • 4 cups + 1 lb powdered sugar
  • 3 tbs meringue powder
  • 1/2 cup water
  1. Sift together sugar and meringue powder.
  2. Add water. Beat gently together until it forms a paste.
  3. Beat mixture until it mounts and forms firm peaks. Icing should be stiff enough to hold its shape, and soft enough to squeeze through a pastry bag and remain pliable.

Storage Instructions

Store tightly covered, as icing dries out rapidly. Re-beat icing that has been stored longer than a few hours. For long-term storage, store in refrigerator or freezer.