Royal Icing

Royal Icing

2 1/2 Tablespoons of meringue powder
3 ounces warm water
1/2 teaspoon of cream of tartar
1 pound confectioners' sugar, sifted (may need up to an additional 1/2 cup if you want super stiff icing)


Pour in the warm water and meringue powder in the bowl of an electric mixer.

Combine the water and powder in the bowl until frothy with a fork or small whisk. Add the cream of tartar and mix to combine.

Spoon the powdered sugar into the bowl and mix on low speed using the paddle attachment. Mix until the icing is very stiff and thick. This will take at least 5 minutes, but I usually let it go for almost 8-10.

Use as is for for outlines or gingerbread houses - thin before coloring using tablespoons of warm water until it flows like cake batter - just enough to flood the top of the cookie but not thin enough to run over the edges.