How to make my version of Royal Icing 6 Tablespoons (108g) Wilton Meringue Powder 8 cups (2 pounds or 906 g) powdered / confectioners / 10x sugar 3/4 cups (236 g) warm water 2 teaspoon Vanilla or Almond flavoring (optional)
Important note - make sure your bowl, beater, and utensils are grease free, otherwise your Royal Icing will not mix properly.
Keep all utensils completely grease-free.
Combine all ingredients, mixing slowly with stationary mixer until peaks form. Beat at high speed for 7 to 10 minutes.
This frosting is fast drying – keep bowl covered with a damp cloth.
If icing is too thick when using fine tubes, add a few drops of water. For thicker icing, beat in a little extra confectioners’ sugar.
Store leftover frosting, tightly covered, in the refrigerator for weeks.
This recipe makes about 7 cups of glue frosting.
Note: 6 egg whites may be substituted for 6 tablespoons of meringue powder. Omit the water if using real egg whites. Because this frosting dries quickly, and very hard, this is the recommended frosting to use for gluing together the walls and roof sections. Keep all utensils completely grease-free.