Royal Icing Recipe with Meringue Powder
- ⅓ cup meringue powder (MP). ((45 g or 5 tablespoons) I use Genie's Dream Meringue.)
- 1 lb powdered sugar, sifted. (I use Domino’s.)
- ½ cup warm water.
- 1-2 tsp Cream Cheese LorAnn Emulsion ((or any other flavoring of your choice).)
- 1-2 tsp vanilla flavor or extract.
- ⅓ cup Corn syrup. ((4 oz).)
Use your stand mixer bowl and hand whisk MP and warm water until foamy (about 1 minute). If necessary rotate your mixing bowl, you want to make sure both ingredients are incorporated, do not leave any meringue powder in the walls of the bowl . Is important to use warm water (NOT hot water) as it will help dissolve the MP particles better.
Add in powdered. With the paddle atachemnt mix on low speed (level 1) to incorporate the ingredients (about 1 minute).. Scrape down the sides of the bowl and mix for another minute. Your icing should look something like this.
Add Corn Syrup and flavors/emulsions, mix on medium speed (level 4 - 5) for 2 - 3 minutes or until your icing has achieved soft peaks and is glossy.
Now, crank your mixer speed to high and mix for 30 seconds. Your icing should form stiff peaks with a slight fold.
Transfer the icing to an airtight container or divide it into smaller containers and cover with plastic wrap. The icing can be stored at room temperature for up to 2 days, 2 weeks in the refrigerator and 3 months in the freezer. (don't quote me on this one)
** White food coloring (optional). I only use white food color when I'm working with a muted color palette or pastels.
This is the consistency I like to start with, the consistency can be adjusted by adding more water to make it thinner. Because this recipe has corn syrup it does not form super stiff peaks. If you are using this icing for florals, consider adding one or two more cups of powdered sugar before step 4, or even eliminating most of the corn syrup.