Royal Icing Recipe

Royal Icing Recipe
Make flowers, rosettes and other decorations in advance using our hard-drying stiff consistency Royal Icing. This smooth, hard-drying icing is perfect for making decorations that last. It is also useful as a "cement" to fasten decorations together. Royal icing is edible, but not recommended for icing cakes.
Skill: Easy

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  • 3 tablespoons Wilton Meringue Powder
  • 450g Icing Sugar
  • 6-7 table spoons Water

Step 1

  • Beat all ingredients in large bowl with electric mixer until icing forms peaks and loses its sheen: 7-10 mins for a stand mixer, 10-12 mins for a hand mixer.

Step 2

  • To thin icing for flow-in: add 1/2 tsp water at a time until reaching the correct consistency. 

Step 3

  • To check consistency, drop a dollop of thinned icing back into the bowl.  If it sinks into the rest of the icing at a full count of 10 then you are good to go.

Step 4

  • If you feel the icing is too thin add a little icing sugar and remix.


Note - Royal Iced cookies must dry for at least 24hrs

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