Royal Icing
Makes about 6 cups
  • 1 (2-pound) package (907 grams) confectioners’ sugar
  • 5 tablespoons (50 grams) meringue powder
  • ¾ cup (180 grams) warm water (105°F/41°C to 110°F/43°C)
  • 1 teaspoon (4 grams) almond extract
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat confectioners’ sugar and meringue powder at low speed until combined. Slowly add ¾ cup (180 grams) warm water and almond extract, beating until fluid, about 1 minute. Increase mixer speed to medium, and beat until stiff, 4 to 5 minutes. Store in an airtight container for up to 3 days.
Recipe by Bake from Scratch at