GBD Royal Icing

Updated: Feb 20

A quick Google search will provide a plethora of recipes for Royal Icing. They are all pretty much the same with small variations in amount of water, which will always be a variable from day to day anyway.


I start with this recipe and tweak the amounts of water needed based on humidity and what I am need it for. Sometimes I want the icing a little thicker and dryer, and other times softer and wetter, and sometimes I'm flowing with the same icing!

Click here to open a .pdf to print or download this recipe

GBD Royal Icing

6 Tbsp (108 g) Wilton Meringue Powder (results may differ with other brands)

8 cups (2 lbs or 906 g) powdered / confectioners / 10X Sugar

3/4 cups (236 g) warm water

2 tsp Vanilla, or other flavoring if desired


Combine all dry ingredients and slowly add water mixing slowly with stationary mixer.

After water is fully mixed in, clean edges of bowl and beater. Icing will be fairly soupy.

Beat on high (or level 3 if a Kitchenaid). Icing will begin to thicken.

After beating 7-10 minutes, icing will be stiff and fluffy. If too thick, thin with a small amount of water to obtain desired consistency.

I perform a finger test. Looking for a stiff but tacky icing.

Cover with a damp cloth to prevent from drying out. This icing will dry out QUICKLY if left uncovered.

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.


Click here to open a .pdf to print or download this recipe.

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